Vegetable tart à la Mona

Ingredients for 3 servings:

• 1 pack of puff pastry from the refrigerated section
• 1 zucchini
• 1 can of tomatoes, chopped
• 2 bell peppers, red and yellow
• 1 bulb(s) fennel (small)
• 1 jar black olives without stones
• 1 broccoli
• 1 onion(s), red
• olive oil
• e.g. Parmesan
• Pulses for blind baking

Instructions

Working time approx. 30 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 30 minutes

Vegetarian

Unroll the puff pastry from the cling film and line a tart tin with it. Prick holes with a fork and place the tin in the freezer for half an hour. Set the oven to 180°C fan/convection oven. After freezing for half an hour, remove the tart tin and line the pastry with baking paper. Place dried pulses (e.g., beans) on the paper and blind bake the pastry for about 20 minutes. In the meantime, chop the zucchini, bell peppers, fennel, and broccoli and fry in good olive oil, season with salt, pepper, and a pinch of sugar. Arrange everything on a plate. Finely dice the onion, fry in olive oil, and add the canned tomatoes. Reduce to a thick sauce and season with salt, pepper, and sugar. Halve the olives. After blind baking, remove the baking paper and spread the tomato reduction over the pastry. Arrange the vegetables and olives on top and bake the tart for another 15 minutes at 180°C. Remove from the oven and drizzle with a little olive oil. Grate some freshly grated Parmesan cheese over the top, if desired.