Savory Vegetable Tart

The savory vegetable tart is a simple and tasty dish that can be adapted depending on the vegetables you have on hand. Here is a version you might enjoy.

Ingredients

• 1 roll of puff pastry or shortcrust pastry
• 400 g mixed vegetables (for example zucchini, eggplant, bell peppers, spinach)
• 200 g ricotta or other fresh spreadable cheese
• 100 g grated cheese (Parmesan, pecorino or other to taste)
• 3 whole eggs
• Salt and pepper to taste
• Extra virgin olive oil
• Aromatic herbs to taste (basil, thyme, oregano)

Preparation

1. Preheat the oven to 180 °C.
2. Wash and cut the vegetables into cubes or slices, depending on the type of vegetable you are using.
3. In a pan, sauté the vegetables with a drizzle of oil and the chosen aromatic herbs until lightly golden and softened. Season with salt and pepper.
4. In a bowl, mix the ricotta with the eggs and grated cheese. Add the vegetables and combine everything.
5. Roll out the puff pastry or shortcrust pastry into a round cake pan, preferably with parchment paper underneath to prevent sticking.
6. Pour the vegetable and ricotta mixture onto the pastry base, spreading it evenly.
7. Fold the edges of the pastry toward the center if you prefer a more rustic look, or trim them for a clean edge.
8. Bake the savory tart for about 30-40 minutes or until the surface is golden and the pastry is crisp.
9. Let cool slightly before serving.

Fun Fact

The savory tart can be considered the Italian cousin of the French quiche, with the main difference that it often uses puff pastry instead of shortcrust pastry and can vary greatly in fillings. In Italy, it is a very practical dish for picnics or for using up leftover vegetables in the fridge.