Temperatures are not as hot anymore, somewhere in the 20’s, and it feels quite ok again to stand in the kitchen and cook, but it was a nice day today, so I wanted to limit “kitchen-time” to a minimum. Today, I felt like baking a fast and tasty tart for dinner, making use of the vast choice of vegetables at the market.
Lazy as a I am today, I bought the dough, of course you can make it yourself….
For the size of my dough, 38x25cm, I used:
2 Zucchini (small ones, remember they are tastier and not bitter)
1 yellow pepper, 1 red pepper
3 fresh onions, chopped, not too fine
100g bacon bits
1tbl spoon olive oil
150g Parmigiano Reggiano (me, freshly grated 36 months old from the Mercato in Nizza Monferrato)
Lots of herbs and spices, salt and pepper
Of course, you can use any other type of vegetables; carrots, eggplants, tomatoes come to mind.
Cut the veggies in small pieces. Heat the olive oil in a pan and stir-fry the Zucchini, Peppers, Fennel for a few minutes. Then add the onions and stir another 2-3 minutes, add spices and herbs as you like. I used Oregano from Greece and Oman, Thym, Chili and pepper. Do not use salt.
Take the pan from the stove and add the mushrooms. Mix the vegetables well.
In a separate pan, without adding oil, fry the bacon bits until they get a golden color. Add to the vegetables. If you are Vegetarian, refrain from the last step, but you will miss the great taste:-)
Heat the oven to 200c.
Put the dough on a baking tray and cover the base with two tablespoons of cheese.
Mix the remaining cheese with the two eggs and the milk, stir well until the mixture is smooth.
Now, gently stir the veggies once more so that the mushrooms can soak up liquids, then distribute the mélange on the dough and pour the egg-mixture on top of it, add some more freshly grated Parmesan if you like. Bake for about 40mins.
Serve warm, fresh from the oven!
And since the oven was heated up, I also made this apple tart for dessert, which goes perfectly well with a spoon of vanilla ice cream!