Yufkat tart with Mediterranean vegetables

Ingredients for 2 servings:

• 6 yufka dough sheets
• Fat for the mold
• 1 m.-sized tomato(s)
• 3 tbsp Tomato paste, unseasoned
• 2 tbsp Ajvar, hot
• Herbs of Provence, dried
• 1 egg(s), size M or size L
• 3 tbsp crème fraîche
• 1 cup cheese, grated (Gouda or Cheddar, approx. 200 – 250 ml cup content))
• ½ eggplant(s)
• ½ zucchini
• ½ bell pepper(s)
• 4 sprigs of fresh thyme
• Paprika powder, smoked (Paprika de la Vera)
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

vegetarian, easy, quick, Mediterranean

Lightly grease a tart pan or other suitable dish and line it with the yufka leaves, with the wide side on the outside. The leaves should overlap slightly and hang over the edges. Deseed and finely chop the tomato, using only the flesh. Blend the flesh in a food processor with tomato paste, ajvar, some dried herbs, salt, and pepper until you get a not-too-moist puree. Cut the vegetables into thin slices or wedges. In a bowl, mix the egg with the crème fraîche and fold in some of the cheese. Season with salt and pepper. Add the leaves from two thyme sprigs. Spread the tomato mixture evenly over the base. Alternate the vegetables on top. Pour the crème fraîche mixture evenly over the top, sprinkle with the remaining cheese and thyme, and some paprika da la Vera. Bake the tart at 175°C (top/bottom heat) for about 25 minutes.