Vegetable Tart / Torta di Verdure
This is a delicious side that makes a great presentation on the table. Perfect when entertaining family and friends!
Servings: 6 people
Equipment
- 1 frying pan
- 1 quiche dish
Ingredients
- puff pastry
- 1 eggplant
- 2 zucchini
- 1 large red pepper
- 1 leek
- 1 egg
- olive oil
- salt & pepper
- cheese (Fontina, Pecorino, or Emmenthal)
Instructions
- Place the baking dish in the refrigerator for 15 minutes before use.
- Roll out the puff pastry about 5mm thick and lay it in a baking dish; return it to the refrigerator until ready for use.
- Prepare the vegetables, chopping them into small cubes.
- Heat oil in a frying pan and add the vegetables, salt and pepper. Fry for 15 minutes on a high heat, stirring occasionally.
- Let the vegetables cool a little. Then put them in the puff pastry shell. Cover with cheese. Decorate the top with strips of pastry and brush with a beaten egg.
- Cook for 1 hour at 350 degrees.
Notes
This is a dish that Pop, my husband and our family's cook, has made several times. Although the recipe offers a few choices of cheese, Pop prefers using Fontina cheese since it melts so easily; he uses enough to cover the veggies with about 1/8 inch of cheese before assembling the lattice pastry top. Also, he suggests letting the tart sit after removing from the oven before cutting to let the insides set a bit.