To make the cheese tart you’ll need:
- 1 puff pastry sheet
- 4 tbsp olive oil
- 2 medium onions, thinly sliced
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- A few sprigs of fresh thyme and oregano
- 150 g ricotta
- 150 g soft cheese
- 250 g feta cheese
- 6-8 cherry tomatoes
- 2 eggs
- 1 container (about 200 g) strained yogurt (2%)
- Salt, pepper
- Egg wash (1 egg beaten with a little water)
Instructions
Preparing the Base:
-
- Roll out the puff pastry in a buttered tart pan, pressing it well into the corners and trimming any excess.
- Prick the entire surface of the dough with a fork.
- Place a piece of parchment paper on top of the dough and fill it with baking weights. Chill in the refrigerator for 20 minutes or in the freezer for 10 minutes.
- Preheat the oven to 200ºC and bake the cold pastry base for 20 minutes.
- Remove the weights and brush the surface with egg wash to prevent sogginess.
- Bake for another 7-10 minutes until the surface is lightly golden.
- Remove from the oven and let it cool on the counter. (At this stage, you can keep it covered with plastic wrap for 2-3 days if needed.)
Preparing the Filling:
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- In a bowl, combine the diced eggplant, zucchini, and bell peppers. Drizzle with a little olive oil and season with salt, pepper, thyme, and oregano. Toss to coat evenly.
- Heat a large, deep skillet with olive oil and sauté the onions until caramelized, without browning, for 7-8 minutes.
- Increase the heat and add the diced vegetables. Cook, stirring occasionally, on high heat until the vegetables are wilted, about 5-6 minutes.
- Place the tart pan on the middle rack of the oven.
Assembling the Tart:
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- Spread the sautéed vegetables evenly over the partially baked puff pastry, ensuring that every bite has a bit of each vegetable.
- Sprinkle the cheese crumbles evenly over the top.
- Cut the cherry tomatoes in half and place them cut side up on the tart.
- In a bowl, whisk together the eggs, yogurt, salt, and pepper, and pour the mixture over the tart.
- Scatter fresh thyme and oregano leaves on top and drizzle with a few drops of olive oil.
Baking:
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- Bake on the middle rack in the preheated convection oven for about 35 minutes, or until the surface is lightly golden and the filling is set.
- Allow the tart to cool for 5-10 minutes on the counter to set before cutting.
- Serve the cheese tart with a side of salad.
Enjoy!
Source: Argiro Barbarigou
