Prep. Time 40′ Cooking Time 20′ Serves 10
Ingredients
- 250 grams all-purpose flour
- 125 grams cold butter, diced
- 125 grams cream cheese
- 2 tablespoons cold water
- a pinch of pepper
For the roasted vegetables:
- 1 onion, diced
- 2 bell peppers, diced
- 1 small eggplant, diced
- 1 zucchini, diced
- 1 clove garlic, minced
- 10 cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt
- freshly ground pepper
- 1 tablespoon fresh mint, finely chopped
Instructions
- Sift the flour and add it in the mixing bowl with the blades.
- Add the cheese, butter, and pepper.
- Beat for 15 seconds until the mixture becomes crumbly.
- Add the cold water.
- Beat for a few seconds until the ingredients are combined. You may need a little extra water.
- Place the dough on a floured surface and shape it into a ball using quick movements.
- Cover it with plastic wrap and leave it in the refrigerator for 20 minutes.
- Roll out the dough with a rolling pin.
- Place the rolled dough in a buttered tart pan.
- Prick it with a fork.
- Leave it in the refrigerator for 20 minutes and then bake it for 20 minutes at 180°C.
- Next, melt the feta and ricotta cheese in a bowl.
- Grate some pepper over them.
- Spread them on the partially baked tart and continue baking for 20 minutes.
- Mix all the vegetables together and place them on a baking sheet.
- Bake at 200 degrees Celsius for 20 minutes.
- Once the tart is baked, add the roasted vegetables and finely chopped fresh mint.
Enjoy!
Source: Argiro Barbarigou
