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Vegetable tart
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Chef :
Shandré CandiotesVegetable tart
I had leftover vegetables after I made ratatouille. This was absolutely delicious. #veggie
Ingredient
Food ration :
6 servingsCooking time :
1 hr 30 min
1
eggplant
As needed
salt
2
tomatoes
100 g
mozzarella cheese
3
eggs
45 ml
milk
Cooking instructions
* Step 1
Roll the puff pastry slightly bigger than your tart tin. Lay the pastry over the tart tin and using your finger, press the pastry into the edges and up the side of the tin. Spread basil pesto at the bottom. Place in fridge while prepping vegetables.
* Step 2
Cut the eggplant lengthwise in half. Cut the eggplant into thin slices. Place the slice in a sieve or colander. Sprinkle with salt and let sit for 30 minutes. Rinse with water after 30 minutes.
* Step 3
Cut the baby marrow lengthwise into thin slices.
* Step 4
Cut the tomatoes in half. Cut the halved tomatoes into slices.
* Step 5
Cut the mozzarella cheese into slices.
* Step 6
Remove the lined tart tin from fridge. Start with a small piece in the middle. Alternate with eggplant, baby marrow, tomato and mozzarella cheese.
* Step 7
Preheat oven to 190°C.
* Step 8
Prepare you egg mixture by whisking the eggs, milk, salt and pepper in a bowl. Pour egg mixture over vegetables.
* Step 9
Bake tart for 45-60 minutes. Enjoy warm or cool.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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6. Eat More Plants
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8. Try the Mediterranean Diet
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