- 250 g Extra white flour type 400
- 1 teaspoon salt
- 125 g margarine at room temperature
- 70 ml water
For the filling:
- 2 zucchini
- 2 eggplants
- 1 tomato
- 200 g fresh mushrooms
- 400 ml tomato sauce
- 1 onion
- 2 cloves garlic
- salt and ground black pepper to taste
LEAN VEGETABLE TART
Ingredients
4-6
60
PREPARATION
Mix the flour, salt and margarine with a wooden spoon. Add water and continue mixing. Roll a 1 cm thick crust on the floured work surface. Place the crust in a round pan (for tart) and put it in the refrigerator for 30 minutes. Pierce several times the crust with a fork. Bake at 200° C for about 15 minutes. Fry finely chopped onions and garlic cloves in a pan. Add the finely chopped mushrooms, one finely chopped zucchini and one finely chopped eggplant. Finally, add 300 ml of tomato sauce. Cook for 10 minutes. Place the topping on the crust. Put the eggplant, zucchini and fresh tomatoes cut into circles. Finally, add 300 ml of tomato sauce. Bake the tart in a preheated oven at 170° C for about 20 - 30 minutes.
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