Tarte with roasted Vegetables
Pane-Bistecca
Tarte with roasted Vegetables – I’m sure there are thousands of recipes out there. And now here I am with another one. But in my recipe, the vegetables are roasted in the oven first, so all the vitamins are preserved, and the vegetables still retain their natural flavor.
There are no “binding agents” like eggs or cream—just a sprinkle of Provolone cheese on top and some fresh herbs. I’d say it doesn’t get any simpler than this!
There are no “binding agents” like eggs or cream—just a sprinkle of Provolone cheese on top and some fresh herbs. I’d say it doesn’t get any simpler than this!
Ingredients
For a round Tart Form of 28 cm Diameter:
2 Eggplants
2 Zucchini
3 different colored Peperoni/Bell Pepper
200 g brown Button Mushrooms
3 Beef Tomatoes
Olive Oil
Salt and Pepper
Rosemary
Paprika
fresh Herbs to taste
4 thin Slices of Provolone Cheese
8 Phyllo-Dough Leaves
20 g melted Butter
Instructions
1
Step 1
Slice the eggplant and zucchini into thin slices, place them on a baking sheet, sprinkle with sea salt, drizzle with a little olive oil, and roast at 200°C for about 30 minutes.
2
Step 2
Cut the bell peppers into quarters, remove the seeds, and place them on a baking sheet. Halve the mushrooms and add them to the baking sheet.
3
Step 3
Slice the tomatoes into thick slices and place them on the baking sheet as well. Sprinkle with sea salt, drizzle with a little olive oil, and roast at 200°C for about 20 minutes.
4
Step 4
Melt the butter. Grease the tart pan and place one layer of phyllo dough in it, brush it with butter, and place another layer of phyllo on top. Continue this process with all 8 layers of phyllo.
5
Step 5
Now layer the vegetables in the baking dish. Top with the tomatoes and mushrooms, season well, then scatter the torn slices of Provolone over the top.
6
Step 6
Bake in the oven at 180°C for 30–40 minutes. Serve hot.
Notes
More Tarte Recipes
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")