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

INGREDIENTS

  • 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

INSTRUCTIONS

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.

Blind-baking:

  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.

Finishing:

  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.