Mediterranean tart

Ingredients for the tart crust

150g (1¼ cups) flour

75g (⅓ cup) butter

1 glass of water (it’s normal if you don’t use it entirely)

2 pinches of salt

Ingredients for the topping

1 garlic clove

1 red onion

3 small zucchinis

1 yellow bell pepper

1 red bell pepper

1 eggplant

1 teaspoon thym

1 tablespoon chiseled fresh basil

50g feta

pesto

pepper

salt

Start by making the tart crust

In a large bowl mix together flour and salt.

Wrap it with a plastic wrap and allow it to sit for at least one hour in your fridge.

Add the butter cut into small cubes.

Use your hand to crumble the butter in the flour. Do it until you have a sandy like texture.

Add a little bit of water while mixing with your hands. Add more water and repeat until you get a firm, non-sticky dough. If it’s too sticky add flour.

Wrap it with a plastic wrap and allow it to sit for at least one hour in your fridge.

While the dough is sitting in the fridge, wash all the vegetables.

Dice the onion and chisel the garlic.

Dice the eggplants, bell peppers and zucchinis.

Heat a little olive oil in a a large saucepan.

Cook onion until translucent.Add the herbs, cook 1 minutes until fragrant.

Add in all the others vegetables, don’t forget the garlic.Season with salt and pepper.

Turn the heat down to medium heat and cook 10 minutes with a lid.

Then cook 10 more minutes without the lid.

Here, you need to make sure that all the water from the vegetables has evaporated.

When the vegetables are cooked, preheat your oven at 200°C or 390F.

Roll out your dough.

Transfer it on a baking tray lined with parchment paper.

Spread pesto on the crust.

Place the vegetables on top, living a 2cm border.

Fold those 2cm over the vegetables.Place in the oven for 40 minutes.

While the tart is cooking, crumble feta and wash some fresh basil.

Just before serving, sprinkle feta and basil over the tart.