Zucchini Tart

Ingredients

Yield:

5-6 persons (1 tart)

• 1) Chick pea purée

  • 350 gr chick peas
  • 115 gr tofu (little pieces)
  • QS lemon jus
  • QS vegetable oil
  • QS cayenne pepper

• 2) Other ingredients

  • 3 green zucchinis-sliced 3 mm thick
  • 2 yellow zucchinis-sliced 3 mm thick
  • .5 Eggplant-sliced 5 mm thick grilled (brushed wit
  • 500gr bruschetta
  • 75 gr sun-dried tomatoes sliced
  • 120 gr Tomme d’elles (cheese) grated
  • Puff pastry
  • 2 egg yolks
  • Cherry tomatoes
  • Fresh basil
  • Salt and black pepper
  • Olive oil

Preparation

Difficulty:

Easy

Time:

30 Minutescooking time

Total Time:

1 Hour

1. 1. Make a puree with the section 1. ingredients
   2. In an 8 inch cake round mold alternately place the slices of green and yellow zucchinis overlapping the previous zucchini by 15%, around the inside of the cake round working your way to the center, (flower design).
   3. add half of the chick pea puree, 60 gr of the grated cheese, 1 level of the grilled eggplant, the bruschetta, the sun-dried tomatoes, another 60 gr of the grated cheese, the rest of the chick pea puree and another flower design of the green and yellow zucchini.
   4. Cut the puff pastry sheet to fit over the tart you’re just made, paint it with the eggs yolks and cook it in an over at 350° until the pastry is golden.
   5. Cut the cherry tomatoes in 2, with a very sharp knife, slice the fresh basil and mix with the salt and fresh black pepper and olive oil.