Vegetable Tart

For the tomato concassé, peel 300 g tomatoes, remove seeds, dice, sauté in olive oil and simmer. Add 1 clove of garlic, season with salt and a pinch of sugar.

Remove the peel from the vegetables. Cut the peppers into wide slices, the zucchini and the fennel into fine slices, peel and quarter the tomatoes, halve and pit the olives. Season everything with salt and sauté in olive oil for 4-5 min. The salt causes the moisture to escape from the vegetables and makes the tart nice and shiny.

Spread a low give with puff pastry. Prick with a fork and blind bake. For blind baking, cut parchment paper in give of the sheet and place it on the puff pastry.

Fill with dry legumes (lentils, peas, beans). Blind bake at 180 °C for 20 minutes. Remove the parchment paper and pulses and cool the puff pastry.

Spread tomato concassé on the pastry. Then place the vegetables appetizingly on the puff pastry. Cook for 15 min at 180 °C with temperature from the bottom.

Remove from heat, add a little bit of olive oil and Parmesan cheese. Sprinkle with a little pepper and fleur de sel.

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