Summer vegetable tart

Total time: 35m
Preparation Time: 15m

For 4 people

Nutritional Information

Contains 643 Kcal, 18g Protein, 41g Carbohydrates, 42g Fat


  • Fry the vegetables
  • olive oil for frying
  • 150 g aubergines, cut into approx. 5 mm slices
  • 0.5 yellow pepper, sliced
  • 100 g courgettes, cut into approx. 5 mm slices
  • 1 tsp salt
  • a little pepper
  • 250 g cherry tomatoes, halved
  • 1 spring onion incl. green part, cut into rings
  • 2 garlic clove, pressed
  • Dough
  • 1 puff pastry dough, rolled into a circle (approx. 32 cm in diameter)
  • Topping
  • 120 g Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food)
  • 100 g pine nuts, toasted
  • some basil leaves
  • Utensils
  • Baking tin (approx. 30 cm in diameter), base lined neatly with baking paper

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  • Fry the vegetables

    Heat a little oil in a large non-stick frying pan. Fry the aubergine, courgette and pepper in batches for approx. 4 mins., remove from the pan, season. Add the tomatoes, spring onions and garlic. Place the vegetables on the prepared tin.
  • Dough

    Firmly prick the pastry with a fork and lay loosely over the vegetables. Make a rim between the vegetables and the edge of the tray.
  • Bake

    Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove the tart from the oven.
  • Topping

    Turn the tart out carefully onto a platter. Remove the baking paper. Distribute mozzarella, pine nuts and basil on the vegetable tart.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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