Tart with baked eggplant and sweet pepper
6 servings
80 minutes
The tart with roasted eggplants and sweet peppers is a refined dish of Italian cuisine that combines the tenderness of puff pastry with a fragrant vegetable filling. Roasted eggplants and sweet peppers acquire a rich flavor with a slight smokiness, while the addition of fresh tomatoes, shallots, garlic, and herbs makes the filling juicy and spicy. Balsamic vinegar and lemon juice give it a sophisticated tanginess, while spices enhance the richness of the taste. This tart is perfect for both a warm family dinner and a festive table. It is good both hot and cold, maintaining its texture and richness of flavor nuances. Light, aromatic, and elegant, it will be a true decoration for your meal.
1
Prick the peppers and eggplants around the perimeter, rub with olive oil, line a baking tray with foil, and send to a preheated oven at 180 degrees for 25 minutes.
- Eggplant: 2 pieces
- Red sweet pepper: 1 piece
- Olive oil: 5 tablespoon
2
Peel the skin, remove the seeds from the peppers. Cut the vegetables into circles. Also slice the tomatoes.
- Tomatoes: 2 pieces
3
Slice the onion into half rings, crush the garlic. Add herbs, salt, pepper, and dress with oil, vinegar, and lemon juice.
- Shallot: 1 piece
- Garlic: 1 clove
- Parsley: to taste
- Salt: pinch
- Freshly ground black pepper: to taste
- Olive oil: 5 tablespoon
- Balsamic vinegar: 1 tablespoon
- Lemon juice: 1 tablespoon
4
Grease the molds with oil and place the dough (it's better to prick it with a fork). You can place beans on top. Send it to an oven preheated to 180 degrees for five minutes.
- Olive oil: 5 tablespoon
- Puff pastry: 1 piece
5
Remove and let cool slightly. Place the filling on top. Brush the protruding parts of the dough with beaten egg yolk.
- Chicken egg: 1 piece
6
Send to the oven for 10 minutes.
