I have already told you how much I love the savory tarts so I will not start talking about this again. As I have already admitted ” I am a tartaholic” and there is nothing to do about it. I’ll just have to live with it – and I like it. I think this is one of the most enjoyable things I’ve ever suffered of and I must admit that preparing a savory tarts is an unique and very pleasing moment: the cold butter you feel in the sandy dough, the flavors that will accompany the dough and the ingredients in the hot oven, the crunchy crust full of flavor and even the last slice remaining for the next day which seems to be better than the entire tart.
And it’s wonderful to realize that all this joy is given by simple ingredients as it is the case of the tart we prepare today – a tart with delicate flavors of Provence.
Ingredients:
- 100g grated Parmesan Cheese
- 100g cherry tomatoes
- 200ml milk
- 1 tbs flour
- 2 eggs
- 1 courgette
- 1aubergine
- fresh thyme
- fresh rosemary
- 1tbs olive oil
- Himalayan pink salt with herbs to taste
- Tellicherry black pepper to taste
Pâte brisée
- 250g flour
- 125g butter
- 1 yolk
- a pinch of salt
- 3tbs cold water
Instructions:
Pâte brisée
- Pull out the butter from the fridge 30′ before starting preparing the dough and cut it into smallish cubes
- Sift the flour into a bowl, add the salt and butter, mix them with your finger tips until obtaining a sandy dough
- Add the yolk and knead adding cold water until the mixture becomes to clump together; work the dough only to bring it together ; give the dough the shape of a ball, wrap it in plastic wrap and put it in the fridge for 2h.
- Wash and dry the vegetables
- Slice the courgette, dice the aubergine in small cubes, cut the tomatoes halfwise
- Sauté the slices of courgette with the thyme and rosemary in hot oil; it is important to keep them crispy; remove from the heat and place them in a separate bowl
- Roast the cubed aubergine in the hot pan without oil, remove from the heat and place on a separate dish
- Preheat the oven to 180°; remove the dough from the refrigerator
- Place the dough on a floured surface, using a rolling pin roll out the dough into a disk of 2mm thickness, (the amount of dough is enough for a 28cm diameter pan or in my case, a rectangular pan with removable bottom 20 x 30cm);
- Place the dough to the greased pa; use your fingertips to press dough against pan walls ; prick the bottom with a fork
- Place the eggplant cubes evenly all over the dough, continuing with the slices of zucchini and the cherry tomatoes
- Pour over the parmesan composition and bake about 30 ‘in the preheated oven
- When baked add some shaved parmezan on top and some fresh thyme leaves
- Serve it warm or cold with a cold glass of white wine ( I recommend Trentino Nosiola DOC, Gewürztraminer or Vermentino ) ;)
Enjoy!
Arata asa de bine incat am venit repede dupa reteta. Cred ca este foarte gustoasa si placut aromata.
Este foarte aromata, intr-adevar, Valentina. Multumesc de vizita. Weefend frumos
Cat de bine arataaaa. Este super!
Multumesc Rocsy :*
vai de mine ce pofta am aacum ca simt ca lesin ! maine o fac si eu, ca am vinete si dovlecei in gradina baa si rosii mici galbene ca para, sa fie mai cu motz ! mersi de reteta !
Abia astept sa imi spui daca v-a placut. Poti sa-mi trimiti si o poza sa o vad “motata” ;). Weekend frumos.
Si eu ador tartele de toate felurile! Nu doar ca sînt delicioase, mai sînt si aspectuoase, pot sta mîndre pe mesele de sarbatori, precum si portionate în pachetelul de servici, scoala… pot fi transportate foarte bine la iarba verde, pot fi cadorisite, sînt mereu acceptate cu placere
Asa e, Maya si sunt si foarte usor de facut
Aspectuos, si demential de gustos!
Multumesc Victoria