French Vegetable Tart recipe - ingredients, nutrition and when to eat it
This French vegetable tart is topped with thinly sliced eggplant, tomatoes, and zucchini, then baked.
This French vegetable tart is topped with thinly sliced eggplant, tomatoes, and zucchini, then baked. The crisp pastry pairs beautifully with tender vegetables and fragrant basil, making it ideal for a light lunch or weekend brunch.
World cuisine · 40 minutes to cook
Nutrition (per 398.8g serving): 650.1 kcal · protein 14.7g · carbohydrate 65.7g · fat 37.1g · sodium 1202.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the vegetables are very watery, gently pat them dry with a paper towel so the pastry stays crisp.
Tips: Don’t slice the tomatoes too thin, so they retain their shape and texture after baking.
Tips: If the pastry edges brown first, cover just the edges with foil and continue baking until the center is done.
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Ingredients (1 serving)
- Pastry dough — 100 g
- Eggplant — 0.5 pc
- Tomato — 0.5 pc
- Korean zucchini — 0.5 pc
- Onion — 0.3 pc
- Olive oil — 1 Tbsp
- Garlic — 1 pc
- Basil — 4 sheet
- Parmesan cheese — 1 Tbsp
- Ground black pepper — 1 pinch
- Salt — 0.3 tsp