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Description

This vegetable tart is an explosion of Mediterranean flavors. The combination of peppers, eggplant, sweet potato and zucchini, along with caramelized onion and feta and ricotta cheeses, make it irresistible. Perfect for a weekend brunch or as a starter for a special dinner. The crispy shortcrust pastry and creamy filling complement each other perfectly. Go ahead and prepare it, I assure you it will be a success! You can also use the seasonal vegetables that you like the most. A versatile and delicious recipe!

Ingredients (17 ingredients)

Preparation (10 steps)

Preparation of the vegetables

Preheat the oven to 200ºC. Cut the red pepper, green pepper, eggplant, sweet potato and zucchini into dice. Cut the onions into thin slices and the cherry tomatoes in half. Remove the heart and seeds from the peppers.

Roasting the vegetables

Mix the eggplant in a bowl with 4 tbsp of olive oil, a pinch of salt and ground black pepper. Place the whole peppers on a baking sheet. In another ovenproof dish, place the eggplant, sweet potato and zucchini. Bake for 30 minutes at 200ºC.

Preparation of the roasted peppers

Remove the vegetables from the oven and lower the temperature to 180ºC. Once the peppers are cold, peel them and cut them into strips.

Sautéing the onion

Thermomix® Setting

20 min/248°F/Giro a la izquierda/Velocidad cuchara 120 Reverse

Add 2 tbsp of olive oil and the sliced onions to the Thermomix bowl. Add the bay leaves and a pinch of salt. Program 20 Min./120°C/Reverse direction/Spoon speed. Remove the bay leaves and reserve.

1200

Pre-baking the shortcrust pastry

Grease a tart tin with oil or spray. Spread the shortcrust pastry covering the mold. Cover the dough with baking paper and sprinkle dried legumes on top. Bake for 30 minutes at 180ºC.

Final baking of the dough

After this time, remove the legumes and paper and bake for 10 more minutes at 180ºC. Remove from the oven and let cool.

Assembly of the tart

Spread the onion over the dough and on top the roasted vegetables. Sprinkle half of the thyme leaves, the crumbled cheeses and the halved tomatoes.

Preparation of the cream

Thermomix® Setting

10 Seg./Velocidad 4

Add the eggs, whipping cream, a pinch of salt and ground black pepper to the Thermomix bowl. Mix 10 Sec./Speed 4.

Baking the tart

Pour the egg and cream mixture over the ingredients. Sprinkle the rest of the thyme and bake for 35 to 40 minutes at 180ºC or until the tart is set and golden brown.

Resting and serving

Remove the tart from the oven and let it rest for at least 10 minutes before serving.

Finished cooking? Great! 🎉

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Allergens

Cereals with gluten
Eggs
Milk

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