Quick vegetable tart

Name: Quick vegetable tart
Ingredients: 1 sheet shortcrust pastry (230 g); 1 tablespoon oil; 1/2 medium onion (75 g); 1 medium pepper (150 g); 1 medium zucchini (250 g); 2 tablespoons water; 1 tablespoon Delikat (10 g); 2 canned tomatoes (200 g)

Salad - Quick vegetable tart by Dumitra K. - Recipia

Delikat goes into the onion, pepper and zucchini filling of this quick vegetable tart, baked for 15-20 minutes at 180°C. The shortcrust pastry browns around the edges, and the tomatoes sit on top; you can swap in whatever vegetables you have in the fridge. I used what I had in the fridge and prefer the zucchini diced. Prep: 15 minutes. Cook: 28 minutes. Rest: 20 minutes. Total time: 63 minutes. Serves: 4. Approximately 320 kcal and 6 g protein per serving.

Ingredients

1 sheet shortcrust pastry (230 g)
1 tablespoon oil
1/2 medium onion (75 g)
1 medium pepper (150 g)
1 medium zucchini (250 g)
2 tablespoons water
1 tablespoon Delikat (10 g)
2 canned tomatoes (200 g)

Preparation

1. Chop the onion and sauté it in a pan with 1 tablespoon of oil over low heat for 3 minutes, until softened. 2. Cut the pepper and zucchini, then add them to the pan with 2 tablespoons of water and 1 tablespoon of Delikat. Cook for 5 minutes, until the vegetables start to soften. 3. Leave the vegetables to cool for 10 minutes. Place the shortcrust pastry in the tart tin and spread the vegetables over it. Drain the canned tomatoes and put them on top. 4. Bake the tart at 180°C for 20 minutes, until the edges of the pastry are browned. 5. Take the tart out of the oven and leave it to cool for 10 minutes before slicing.

Notes

The tart keeps covered in the fridge for up to 3 days. You can prepare the vegetables a day ahead, then let them cool before assembling. For a gluten-free version, use 230 g of gluten-free shortcrust pastry; regular shortcrust pastry contains gluten. A small, firm zucchini has less developed seeds and releases less water into the filling. Thick pieces may still be firm after 5 minutes in the pan. Canned tomatoes can sometimes have a lot of liquid; leave them to drain for 5 minutes before putting them on the tart. Cooling the filling is the easy step to rush, but steam trapped under the pastry can make it soggy. I serve it with a simple green salad.