Summer Vegetable Tart With Coconut

Summer Vegetable Tart With Coconut

A ratatouille tart with coconut oil as a surprise guest!

Summer Vegetable Tart With Coconut

Preparation: 30 min

Cooking time: 20 min

Ingredients for 6 people

Dough

  • 250 g of wheat flour
  • 100 ml of water
  • 1 pinch of salt
  • 1 tbsp coconut oil (preferably in solid form)

Garnish

  • 2 peppers
  • 4 tomatoes
  • 1 onion
  • 1 small eggplant
  • ½ courgette
  • 50 g of mustard
  • 1 tsp coconut oil
  • Salt
  • Pepper

Preparation

Preheat oven to 180 ° C.
In a container mix all the ingredients of the dough, then knead it by hand. Spread the dough using a rolling pin on a floured work surface. Place the dough in a pie plate, then stick the bottom with a fork over the entire surface. Pre-cook 15-20 min.
During the precooking of the dough, wash, peel and cut the vegetables. In a frying pan cook peppers, tomatoes and onion, and in another cook eggplant, courgette using coconut oil for 15 min.
Spread the mustard over the precooked bottom of the dough. Mix the two together and spread over the dough.
Enjoy with a small salad next door.

Can be made with the remains of a ratatouille.

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