Veggie mozzarella tart (Print Version)

# Ingredients:

01 - 1 sheet of shortcrust pastry.
02 - 2 zucchinis.
03 - 1 large eggplant.
04 - 1 red onion.
05 - 150 g shredded mozzarella.
06 - 1 tablespoon of thyme.
07 - 1 teaspoon of curry powder.
08 - A generous tablespoon of mustard.
09 - Pine nuts.
10 - Olive oil.

# Instructions:

01 - Cut the zucchini and eggplant into bite-sized cubes after washing them.
02 - Peel the red onion and slice it into thin pieces.
03 - Heat a drizzle of olive oil in a frying pan. Cook the onion slices for a few minutes.
04 - Toss in the veggie cubes, give it all a stir, and let them soften for about 30 minutes.
05 - Once the veggies are nice and soft, mix in the curry powder and thyme.
06 - Set your oven to 180°C to preheat.
07 - Line a pie dish with the pastry and spread mustard across the base.
08 - Spoon in the veggies, pressing them down gently. Sprinkle mozzarella and toss some pine nuts on top.
09 - Pop it into the oven for 30 minutes at 180°C.

# Notes:

01 - You can enjoy this warm, cool, or chilled—however you like it.
02 - Make sure the vegetables are really soft before adding them to the tart.

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