Soft veggie mozzarella tart (Print Version)

# Ingredients:

01 - 1 premade pie crust.
02 - 2 zucchinis.
03 - 1 large eggplant.
04 - 1 red onion.
05 - 150 g of shredded mozzarella cheese.
06 - 1 tablespoon of dried thyme.
07 - 1 teaspoon of curry powder.
08 - 1 heaping tablespoon of mustard.
09 - Pine nuts.
10 - Olive oil.

# Instructions:

01 - Chop up the zucchini and eggplant into medium-sized cubes, and wash them well.
02 - Peel off the skin and slice the red onion into thin pieces.
03 - Warm a drizzle of olive oil in a pan and cook the sliced onion for a couple of minutes.
04 - Toss the chopped veggies into the pan, give it a mix, and then let it all soften for about 30 minutes.
05 - Once the veggies are tender, sprinkle in the curry powder and thyme, then stir well.
06 - Turn the oven on to preheat at 180°C.
07 - Lay the pie crust into a tart pan and spread mustard evenly on the base.
08 - Spoon the cooked veggies into the crust, press down gently with a spoon, then add the mozzarella and scatter pine nuts on top.
09 - Pop it in the oven and bake for half an hour at 180°C.

# Notes:

01 - You can enjoy this warm, cold, or at room temperature—your call!
02 - Make sure the veggies are super soft before putting them into the pie.

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