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Bayadère Tart with Summer Vegetables

Serves : 4 people
Preparation : 20 minutes
Cooking : 40 minutes

Ingredients

Instructions

  • Preheat your oven to 170°C.
    Butter a pie pan, or line it with parchment paper.
    Place the puff pastry in the pan and blind-bake it for 15 minutes.
    The Chef’s Tip
    To prevent the pastry from rising too much, you can cover it with parchment paper and place a weight on top, such as chickpeas.

  • Meanwhile, peel and slice the onions.
    Heat a little olive oil in a skillet.
    Add the onions, season with salt, and cook them over low heat until softened.
  • Add the tapenade to the pan and stir while off the heat.
    Spoon the onion fondue into the pre-baked tart shell.
  • Rinse the zucchini, eggplant, and tomatoes.
    Slice them thinly and arrange them on top of the onion, creating lines or circles depending on the shape of your pan (round or square).
    The Chef’s Tip
    For a nice presentation and to ensure all your vegetables stay on the tart, layer the slices. They should overlap by about half a slice.

  • Preheat the oven to 180°C.
    Drizzle the tart with olive oil.
    Add the thyme and season with salt.
  • Cover with a sheet of aluminum foil and bake for 30 minutes.
  • Once the first baking is done, remove the aluminum foil and return the tart to the oven for 5 minutes to brown it nicely.
  • Once it comes out of the oven, drizzle with olive oil and season with pepper.
    You can serve this bayadère tart hot or cold.