Provençal Vegetable Tart – Karlheinz Hauser

(*) Tart pan 25 cm ø.

Rinse and dab the zucchini and melanzane and cut into evenly thick slices. Turn the vegetable slices in flour on the other side and roast them in a non-stick frying pan with a little bit of olive oil until golden brown. Season with salt and pepper and sprinkle with half of the plucked and finely chopped thyme leaves. Place the vegetable bites on a rack and drain.

Preheat the oven to 180 degrees Celsius.

Place the tomato slices (2) side by side on a tray, drizzle with a little olive oil and heat in the hot oven for about three to four minutes (so that they lose a little water). Then increase the oven temperature to 210 degrees.

In the meantime, grease the tart pan with oil. Roll out or cut the puff pastry into a circle about seven inches larger in diameter than the shape.

Place the pastry sheet in the greased pan, place the parchment paper on top and spread the pulses evenly on top. Bake the dough “blind” for about twenty minutes in the heated oven. Afterwards, take it out and remove the pulses again by means of the baking paper.

Spread a thin layer of tomato sauce on the bottom, then cover with slices of zucchini and melanzane, starting from the outside. Follow with a ring of tomato slices, then repeat zucchini and melanzani, or in order according to taste. Finally, spread the diced tomatoes evenly over the top.

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