Recipe: Savory Pepper and Zucchini Tart
Category: Savory Tarts
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Shortcrust pastry (pasta brisé) | 230g |
| Red bell peppers | 3 |
| Yellow bell peppers | 3 |
| Zucchini | 2 |
| Smoked cheese (Scamorza) | 180g |
| Piccadilly tomatoes | 5 |
| Salt | to taste |
| Black pepper | to taste |
| Oregano | to taste |
| Extra virgin olive oil | to taste |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 6g |
| Carbohydrates | 30g |
| Fat | 12g |
| Saturated Fat | 4g |
| Fiber | 4g |
| Sodium | 400mg |
| Sugars | 5g |
Instructions
-
Prepare the Vegetables:
Start by preparing the bell peppers. Cut them in half, remove the seeds, and slice them into strips. Add a pinch of salt and black pepper for seasoning. Set aside. -
-
Slice the Cheese and Zucchini:
Slice the scamorza cheese into thin slices. Also, cut the zucchinis into thin rounds. These will form the filling for your tart. -
Assemble the Rolls:
Lay a slice of red or yellow bell pepper on a cutting board. Place a slice of zucchini on top of the pepper. Finally, top with a strip of scamorza cheese. Roll the vegetables tightly together, securing the cheese inside. -
Prepare the Tart Base:
Butter and flour a tart pan with a diameter of 16 cm. Roll out the shortcrust pastry and press it into the pan, ensuring it covers the bottom and edges well. Use a fork to prick the base of the pastry to prevent it from rising during baking. -
Layer the Vegetables:
Arrange the prepared vegetable rolls in the tart pan, neatly placing them side by side. Ensure that the rolls are arranged evenly. -
Add the Tomatoes:
Wash and slice the Piccadilly tomatoes. Fill the gaps between the vegetable rolls with slices of fresh tomato, adding a burst of color and flavor to the tart. -
Season and Bake:
Drizzle a little extra virgin olive oil over the vegetables and sprinkle with oregano, salt, and pepper to taste. Place the tart in a preheated oven at 180°C (350°F) and bake for 60 minutes in a static (conventional) oven. The pastry should be golden brown and the vegetables tender. -
Serve:
Once the tart is cooked, remove it from the oven and let it cool slightly. Serve warm or at room temperature for a delicious, savory treat.
Cooking Tips
- For a richer flavor, try using a different type of cheese like mozzarella or goat cheese, depending on your preference.
- If you’re short on time, store-bought shortcrust pastry can be a quick and convenient option.
- This savory tart makes a great light lunch or a side dish for dinner. It pairs beautifully with a fresh green salad or a glass of crisp white wine.
Enjoy the Savory Pepper and Zucchini Tart as a comforting, veggie-packed dish that’s sure to impress your guests or satisfy your own cravings!
