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😋 A quick and easy gourmet summer tart
Puff pastry topped with pesto, melting sun vegetables and gourmet mozzarella: you'll love this savoury summer tart!
Ideal for everyday meals, barbecues or picnics, it's delicious, easy to prepare and seasonal.
💙 Why you'll love this recipe
- Elle est vraiment trop facile à préparer
- Ideal for large tables or batch cooking.
- It's very quick to prepare: just 10 minutes, then put it in the oven and wait!
✅ A recipe suitable for gluten intolerant/allergic people
If you are gluten intolerant or allergic, you can make this recipe!
Simply buy a gluten-free puff pastry, which is available in many stores. For pesto, there are vegan and gluten-free varieties, so choose the right one.
On the face of it, mozzarella is gluten-free, but check it out! The same goes for salt and pepper, which can sometimes contain traces of gluten.
🐹 Are there any vegan alternatives?
To make this recipe vegan, nothing could be simpler: buy a vegan puff pastry (found in specialist stores or on the internet) and replace the mozzarella with the vegan cheese of your choice.
💡 The edges of your pie crust fall back when baking: tip
This has happened to me many times, and it took me a long time to solve the problem, after many tests.
Before baking, I recommend putting your tart base in the freezer for 1 hour, and only putting it in the oven when it's hot. It's the thermal shock that ensures that the edges of the tart don't fall back.
🤔 Frequently Asked Questions
You can store it for two days in an airtight container in the fridge.
Eggplants and tomatoes: June to September included.
Zucchinis: May to October included.
If you make this summer vegetables tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Summer vegetables tart
Ingredients
- 1 puff pastry
- 3 large tomatoes sliced
- 1 small eggplant sliced
- 1 large zucchini sliced
- 5-6 teaspoons basil pesto
- 6.5 oz mozzarella sliced
- 1 tablespoon thyme
- 1 tablespoon chives
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon fresh basil leaves
Instructions
- Heat your oven to 356°F/180°C on natural convection mode. Meanwhile, roll out the dough in a baking tin and poke holes in it with a fork. Bake for 10-12 minutes, until lightly browned.
- Wash the vegetables and slice thinly. Using a spoon, spread the pesto over the cooked dough and top with eggplant, zucchini and tomato, repeating until all the ingredients have been used up.
- Add the mozzarella, chopped thyme and chives. Season with salt and pepper, then bake at 356°F/180°C for around 40 minutes.
- Once out of the oven, add a few fresh basil leaves and enjoy!
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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