For Two 4inch/10cm tarts, or Four 2.5inch/6cm tarts
Pâte brisée: Using half the amount of this recipe.


  • Pâte brisée (half the amount of the recipe / reference above)
  • 2 tbsp. extra virgin olive oil
  • 1 small onion
  • 1 medium red bell pepper
  • 1 small carrot
  • 1 small zucchini
  • 2 small plum tomatoes
  • 1 tbsp. parsley
  • 5 leaves basil
  • 1 sprig rosemary
  • 1/4 tsp. salt
  • Pinch of black pepper
  • 1 egg
  • Egg white
  • 1/4 c Parmigiano Reggiano


Line a tart ring with dough:

  1. Line a tart ring with the dough (see "Tips for lining a tart ring with dough" above) and refrigerate it for about 30 minutes.

Make fillings while letting the dough rest:

  1. Sauté the onions in olive oil over medium heat for about 10 minutes until they are translucent.
  2. Add red bell pepper and cook for about 5 minutes, add about 2 tablespoons of water, cover and steam over low heat for about 7 minutes. Be careful not to burn it.
  3. Uncover and return to medium heat, add carrots and cook for about 5 minutes until soft.
  4. Add zucchini and cook for another 5 minutes until soft.
  5. Add tomatoes and cook for another 5 minutes.
  6. Add all the herbs, season to taste with salt and pepper, and remove from the heat.


  1. Line the chilled dough with parchment paper or foil. Fill the inside with pie weights and bake in an oven heated to 200°C/400°F for 10 minutes.
  2. Remove the weight, brush the interior of the still warm crust with a beaten egg white, and bake for another 2 minutes.


  1. Just before the blind-baked crust is ready, combine the vegetable filling with the beaten egg and Parmigiano.
  2. Take the blind-baked crust out of the oven and pour the filling into the crust.
  3. Reduce the heat to 190°C/375°F and bake for 25 minutes until cooked.