Round pie dish Summer Tart




10 min

baking time

15 min.
  • Place the puff pastry in the dish, prick it and pre-bake covered with baking beans for 10-15 minutes to prevent the pastry from rising.
  • Wash the peppers, remove their stalk and seeds and cut into sticks, then cubes (aka brunoise style).
  • Remove the ends of the zucchini and cut into cubes as you did with the pepper.
  • Peel the onion and chop finely.
  • Also cut the tomato into cubes (it can be peeled beforehand if you prefer).
  • Peel the garlic, remove the green center and crush it to a paste.
  • In a saucepan heat the olive oil for a couple of seconds, then add all the prepared vegetables except the tomato.
  • Stir regularly for 10-15 minutes.
  • Add the tomato, ginger, salt, pepper and chopped basil. Stir well. Cook over a medium heat for another 5-8 minutes.
  • In a bowl mix the beaten eggs, cream, mustard, a pinch of salt, pepper and nutmeg.
  • Remove the pastry base from the oven.
  • Spread out the vegetable filling and cover with the cream and egg mixture.
  • To finish, place on top the parmesan shavings and the coppa slices which have been cut into strips ahead of time.
  • Bake in the oven at 350°F for around 30 minutes.
  • Garnish with fresh basil if you like. Enjoy with a nice green salad.

1 sheet of puff pastry (home-made or bought) preferably all-butter

2 small red bell peppers

1 green or yellow zucchini

1 ripe tomato

1 onion

1 clove of garlic

Several fresh basil leaves (plus a few more to use as garnish)

2 tablespoons of olive oil

1/2 teaspoon ground ginger (or another spice to taste)

200 milliliters heavy cream or soy equivalent

1 tablespoon mustard

2 eggs, beaten

Parmesan shavings

4-5 slices of coppa (or parma ham)

Salt and freshly-ground pepper

Grated nutmeg