John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry from the refrigerated section
- 2 zucchini, not too big
- 1 eggplant(s), also not too big
- 5 tomatoes (plum tomatoes)
- 200 g feta cheese
- 1 handful of black olives, pitted and halved
- 1 handful of Parmesan, grated
- 1 clove(s) garlic, squeezed or chopped
- Extra virgin olive oil for frying
- 125 g cheese (Galbanino) or other mild cheese
- Thyme, fresh or dried
- Marjoram, fresh or dried
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Preheat oven to 200°C. Cut the zucchini lengthwise into thin slices and grill on both sides without fat, seasoning lightly with salt. Dice the eggplant and fry in a pan with olive oil and garlic, then add a little pepper. Cut the tomatoes into large pieces and sauté them in a little olive oil, seasoning lightly with salt. Spread the puff pastry in a tart dish, forming a rim, then crumble the feta cheese over it with your fingers. Arrange the halved olives on top. Add the zucchini slices and eggplant cubes, along with the tomato pieces, and season with thyme and marjoram to taste. Sprinkle with grated Parmesan cheese. Cover with sliced cheese and place in the oven. Bake for about half an hour, until the puff pastry is beautifully golden. The tart tastes delicious even without tomatoes!
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