Vegetable & Mozzarella Tart
This vegetable and mozzarella tart is a vibrant hymn to summer and Provence. Zucchini, eggplant, peppers, and tomatoes, slightly confit, are arranged harmoniously on a bed of melting mozzarella, all protected by a crispy crust. Easy and economical to make, it guarantees a sublime visual result and concentrated flavors thanks to the trick of pre-cooking the vegetables and the breadcrumb layer. Perfect for a family meal or with friends, it is served warm with a green salad. Follow these steps for a perfect, non-soggy tart that will impress every time!
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Con:
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- 1
Prepare the vegetables: wash and slice the zucchini, eggplant, onion, and tomatoes thinly. Deseed the pepper and cut into strips. In a pan, heat 1 tablespoon of oil and sear the eggplant and zucchini slices for 2-3 min per side. Drain on paper towels.
- 2
Preheat the oven to 180°C (350°F). Roll out the pastry in a 26-28 cm tart pan, prick the bottom. Spread the mustard, then sprinkle evenly with breadcrumbs or semolina.
- 3
Assemble the filling: drain and slice the mozzarella. Arrange the vegetables in concentric rows, alternating colors. Tuck the mozzarella between the vegetables. Drizzle with the remaining oil, sprinkle with herbs, salt, and pepper.
- 4
Bake first on the bottom rack for 15 min, then move to the middle rack for an additional 25-30 min (35-40 min total), until the crust is golden and the vegetables are tender.
- 5
Let the tart rest for at least 15 min in the pan before slicing and serving.
- Pre-cooking the vegetables (especially eggplant and zucchini) is crucial to avoid a soggy tart and get tender vegetables.
- Drain the mozzarella well by gently pressing it in paper towels to remove excess water.
- The breadcrumbs or semolina on the mustard form an 'absorbent layer' to keep the crust crispy.
- Take time to arrange the vegetables neatly for a beautiful visual result.
- Serve the tart warm or at room temperature, accompanied by a mesclun salad with an olive oil, balsamic vinegar, and honey vinaigrette. Add fresh chopped basil. Perfect pairing: a chilled Provencal rosé wine.
- Pesto: replace mustard with 2 tablespoons of green or red pesto. Goat cheese: use a fresh goat cheese log instead of mozzarella. Anchovies/Olives: add oil-packed anchovy fillets or black olives. Vegan: omit mozzarella or use smoked tofu or plant-based 'feta'.
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