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Bell pepper and aubergine tart

Bell pepper and aubergine tart

A savoury tart is ideal for every occasion: just choose the right combination of ingredients.

In this recipe, we propose bell peppers with aubergines and mozzarella: a simple yet tasty union! Excellent served both cold and warm, you can prepare it beforehand. Follow this simple recipe, and in a few minutes, you’ll bake a delicious complete meal.

For a touch of originality: use a heart-shaped non-stick baking pan. Perfect for a romantic dinner!

Below you can find the recipe of Graficare in cucina 

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Difficulty: low
  • Yields: makes 4 servings
  • Budget: low
Ingredients (for a 22-24 cm non-stick baking pan)
  • 1 sheet of  store-bought puff pastry
  • 1 red bell pepper
  •  1 medium aubergine
  • 125 g mozzarella
  • 40 g Grana Padano or Parmesan
  • 1 clove of garlic
  • 3 parsley sprigs
  • 4 basil leaves
  • salt, pepper, extra virgin olive oil
Pour three tablespoons of extra virgin olive oil in a frying pan, add the peeled clove of garlic until it starts to brown. In the meantime, clean and wash the vegetables. Add the diced bell peppers and aubergines in the frying pan. Season with salt and pepper, cover with a lid and simmer. Pour some water if the bottom dries. Remove the garlic clove and add the chopped parsley and basil. Cut the mozzarella into cubes. Roll out the puff pastry and place it in the baking pan with the supplied parchment paper. Prick the puff pastry all over with a fork. Fill the pastry puff shell with the warm vegetables, previously mixed with one-half of the mozzarella and the grated parmesan. Spread it evenly with a spoon. Cover with the remaining mozzarella and parmesan. Close the puff pastry flaps around the filling, forming a cord.   Bake at 150°C for about 20-25 minutes in a preheated fan oven.

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