Vegetable tart with tomatoes, bell peppers, onions
4 servings
50 minutes
Vegetable tart with tomatoes, bell peppers, and onions is a true embodiment of French cuisine, where the simplicity of ingredients meets the sophistication of flavor. This bright and aromatic pie has a long history rooted in the traditions of Provence, where fresh vegetables and fragrant herbs take center stage. The taste of the tart is a harmony of juicy tomatoes, sweet peppers, and tender onions, complemented by the spiciness of garlic and the freshness of greens. Baked under a crispy puff pastry crust, it transforms into a true gastronomic masterpiece. The vegetable tart is a versatile dish: it can be served as an independent appetizer, as part of lunch with a glass of white wine or as a light dinner. It is good both hot and cold while retaining the richness of flavor and texture of each ingredient.
1
Remove stems from red and yellow peppers, discard membranes and seeds. Cut into large pieces lengthwise. Slice onions and tomatoes into rings.
- Sweet pepper (capsicum): 2 pieces
- Tomatoes: 3 pieces
- Onion: 1 piece
2
Chop dill and green onions finely, mince the garlic. Grate the cheese.
- Dill: 10 g
- Spring onion: 15 g
- Garlic: 3 cloves
- Cheese: 50 g
3
Roll out the thawed puff pastry.
- Puff pastry: 250 g
4
Arrange the vegetables tightly in a round shape, alternating them. Sprinkle with minced garlic, dill, green onions, and salt. Top with cheese.
- Garlic: 3 cloves
- Dill: 10 g
- Spring onion: 15 g
- Salt: to taste
- Cheese: 50 g
5
Cover the vegetables with rolled dough and send them to a preheated oven at 180 degrees for 30-40 minutes.
6
Carefully flip the ready pie onto a plate (be cautious as there may be juice).
