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Gotta show you my go-to tart, the one that wows everyone when I serve it at my little place. Summer veggies blend amazingly with melty mozzarella and my own secret spice mix. It's the dish that makes my customers smile from their very first bite.
A tasty slice of summer on your plate
In my kitchen, I love whipping up dishes that tell stories. This tart feels like wandering through a farmers market on a sunny morning. Each veggie keeps its own character while mixing wonderfully together. The mozzarella stretches just right and the pine nuts add that perfect crunch. It's why I fall in love with cooking all over again each day.
Gems from my kitchen
- 1 shortcrust pastry: I make mine from scratch but store-bought works too.
- 2 zucchini: Pick firm, shiny ones.
- 1 good eggplant: Get the freshest you can find.
- 1 red onion: For its special sweetness.
- 150 g shredded mozzarella: Get the tastiest you can afford.
- 1 tablespoon thyme: Garden-grown if you've got it.
- 1 teaspoon curry powder: My little trick.
- 1 generous tablespoon mustard: Whole grain works best.
- Pine nuts: Freshly toasted for extra flavor.
- 1 drizzle olive oil: The fruitier the better.
Kitchen wizardry
- Veggie prep first
- I chop my veggies into even small cubes for perfect cooking. Slice that onion super thin so it melts away nicely.
- The sizzling pan
- I swirl my veggies with the onion in olive oil. You'll need about 30 minutes of patience until they turn soft and fragrant. My spices jump in to finish the flavor party.
- Oven time
- 180°C gives you that perfect golden finish.
- Tasty layering
- My rolled-out dough gets slathered with mustard before the simmered veggies go on top. I finish with a blanket of mozzarella and those golden pine nuts.
- The last touch
- 30 minutes in the oven works its magic. The smells that fill your kitchen will drive you crazy.
Time to dig in
What I love about this tart is how it fits any occasion. My customers enjoy it both warm and cold. For a quick lunch, I pair it with a handful of arugula. During my Sunday spreads, I cut it into bite-sized pieces that always disappear first.
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My favorite twists
When I'm in the mood for something different, I toss in some roasted bell peppers for amazing sweetness. During summer, a few sun-dried cherry tomatoes work wonders. And for cheese lovers, fresh goat cheese or aged comté can totally replace the mozzarella.
Frequently Asked Questions
- → Can the veggies be prepped early?
Sure! You can cook the veggie mix a day before. Store it in the fridge and just assemble the tart when you're ready to bake.
- → What kind of mustard works best?
Classic Dijon mustard is a great choice. Or, for a stronger kick and a bit more texture, use whole grain mustard.
- → Is there a substitute for mozzarella?
Grated Gruyère or Parmesan works perfectly. For a more regional twist, try some creamy goat cheese.
- → How do I keep the crust from getting soft?
Prebake the crust alone for 10 minutes. Also, make sure the veggies are well-drained if they release too much water.
- → What’s the best way to store it?
This tart stays good in the fridge for a couple of days. Warm it up in the oven to get the crust crisp and the cheese gooey again.