- 1 tablespoon(s) butter
- 1 tablespoon(s) all-purpose flour, + extra to roll out the dough
- 400 g ready-made shortcrust pastry
- 50 g olive oil
- 2 onions
- 2 clove(s) of garlic
- 2 tablespoon(s) thyme leaves
- 1 tablespoon(s) rosemary
- 100 g pesto alla Genovese
- 2 eggplants, small
- 3 carrots
- 3 zucchinis, large
Roasted vegetable tart
Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.
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For the tart crust
- Preheat the oven to 180oC (350o F) set to fan.
- Brush a 28 cm tart pan with the butter, flour it, and set it aside until needed.
- Dust your working surface with a little flour and use a rolling pin to roll out the ready-made shortcrust pastry into a 30 cm round sheet.
- Carefully transfer the dough to the tart pan, covering its bottom and sides.
- Cover the bottom with parchment paper and fill it with raw legumes or pie weights, so that the crust will not rise while baking.
- Bake in the oven for 20 minutes.
- Remove the pie weights along with the parchment paper and bake for 10 more minutes.
- Remove the tart pan from the oven and let it cool.
For the filling
- Place a frying pan over medium heat and add 2 tablespoons olive oil.
- Cut the onions into slices, finely chop the garlic, and sauté them for 2-3 minutes until they are slightly tender.
- Finely chop the thyme, the rosemary, and add them to the pan. Add salt, pepper, and mix with a serving spoon.
- Remove the pan from the heat and transfer the mixture into a bowl, where you let it cool for 20 minutes.
- Add the pesto sauce and mix with a spoon. Set the bowl aside until needed.
- Use a mandoline slicer to cut the eggplants, the carrots into 5 mm thick slices, and the zucchini into 0,5 cm thick slices.
- Transfer the vegetables to a bowl and drizzle them with the rest of the olive oil, salt, and pepper. Mix with a spoon.
- Spread the onion mixture over the tart crust, making sure that it covers the whole surface.
- Place the eggplant slices around the tart crust, starting from the edges to the center.
- Place the zucchini slices and then, the carrot slices.
- Follow the same process until you reach the center, placing the vegetable slices alternately.
- Cover the tart pan with aluminum foil, transfer it to the oven, and bake for 20 minutes.
- Remove the aluminum foil and bake for 10-15 more minutes.
- Remove the tart pan from the oven and let it cool for 30 minutes.
- Cut the tart into pieces and serve.
Nutrition information per portion
Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.
Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.
Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.
The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.
Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.
It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.
They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.
A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily
*Based on an adult’s daily reference intake of 2000 kcal.
*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.
*To calculate nutritional table data, we use software by