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Gotta tell you about my go-to tart, the one that always wows guests when I serve it at my little eatery. Summer veggies blend perfectly with melty mozzarella and my own special spice mix. It's the kind of dish that puts smiles on customers' faces from the very first bite.
A tasty slice of summer on your plate
In my kitchen, I love whipping up dishes with a story to tell. This tart feels like strolling through a farmers market on a sunny morning. Each veggie keeps its own character while meshing wonderfully together. The mozzarella stretches just right and the pine nuts add that amazing crunch. The type of dish that makes me fall in love with my job all over again.
The gems from my kitchen
- 1 shortcrust pastry: I make mine from scratch but store-bought works too.
- 2 zucchini: Pick firm ones with a nice shine.
- 1 good eggplant: Get the freshest you can find.
- 1 red onion: For its lovely mild flavor.
- 150 g shredded mozzarella: Grab the tastiest brand you can.
- 1 tbsp thyme: From your garden if you've got it.
- 1 tsp curry powder: That's my little trick.
- 1 generous tbsp mustard: Whole grain works best.
- Pine nuts: Toast them fresh yourself.
- 1 drizzle olive oil: The fruitier the better.
The cooking charm
- Veggies first
- I chop my vegetables into even little cubes for perfect cooking. The onion gets sliced super thin so it melts away nicely.
- The sizzling pan
- I let my veggies swirl around with the onion in olive oil. Takes about 30 minutes of waiting for them to get soft and fragrant. My spices join in to complete the flavor party.
- The oven warms up
- 180°C, just right for that golden finish.
- The yummy layering
- My rolled-out dough gets a nice spread of mustard then topped with my simmered veggies. I finish with a shower of mozzarella and those golden pine nuts.
- The last touch
- 30 minutes in the oven and the magic happens. The smells that fill the air are impossible to resist.
Time to enjoy
What I love about this tart is how it fits any occasion. My customers enjoy it hot or cold, doesn't matter. For a quick lunch, I pair it with a small arugula salad. During my Sunday spreads, I cut it into bite-sized pieces that always disappear first.
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My favorite twists
When I feel like switching things up, I throw in some grilled bell peppers for an amazing sweet touch. In summer, a handful of sun-dried cherry tomatoes works wonders. And for cheese lovers, fresh goat cheese or aged comté can totally stand in for the mozzarella.
Frequently Asked Questions
- → Can the veggies be prepped ahead of time?
Sure, cook the veggies the day before. Keep them in the fridge and just put the tart together right before baking.
- → What mustard works best?
A classic Dijon works great, but grainy mustard can add a fun texture and a stronger taste if you prefer.
- → Is there a good mozzarella substitute?
Grated gruyere or parmesan works beautifully. Goat cheese can give it a more Provençal vibe too.
- → How do I keep the crust from getting soggy?
Give the crust a quick 10-minute bake before adding the filling, and make sure to drain any extra liquid from the veggies.
- → How should it be stored?
This tart keeps well in the fridge for 2-3 days. You can reheat it in the oven to get the crust crispy again and the cheese nice and gooey.