Mediterranean tart – vegetarian starter

Ingredients for 6 servings:

• 250 g flour
• 1 egg(s)
• 4 tbsp olive oil
• 4 tbsp water, lukewarm
• n. B. Salt
• 1 large eggplant(s), halved and cut into small cubes
• 2 cloves garlic, finely chopped
• 2 large onions, finely chopped
• 6 cl olive oil
• 6 small tomatoes, thinly sliced
• 4 small zucchini, thinly sliced
• 1 tsp thyme, fresh
• 150 g olives, black, pitted and halved
• n. B. Salt and pepper, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

warm or cold

Mix flour and a little salt, add egg, olive oil, and water, and knead into an elastic dough. Form a ball of dough and cover with a cloth in a bowl. Let it rest at room temperature for 1 hour. Cook the finely chopped eggplant, onion, and garlic over medium heat for 15 minutes until pureed. Season with salt and pepper, add half of the thyme, and mix well. Mash any overly coarse pieces with a fork to create a smooth paste. Preheat oven to 220 degrees Celsius. Line an oven tray with baking paper. Roll out the dough (approx. 30×35 cm) and place it on the baking sheet. Form a border and prick the dough several times with a fork. Spread the eggplant puree over the base. Place a row of tomato and zucchini slices on top, alternating them and garnish with the olives. Sprinkle with the remaining thyme and drizzle with a little olive oil. Bake for about 35 minutes.