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🍽️ Savory Summer Vegetable Tart with Puff Pastry

2598 kcal · 30 min · 4 servings

Ingredients

• 300 g frozen puff pastry (1 pack)
• 1 eggplant
• 1 bulb fennel
• 1 tbsp olive oil
• 2 beefsteak tomatoes
• 75 g dried figs
• 2 tbsp raisins
• 4 eggs (size M)
• 200 g whipping cream (1 cup)
• salt
• black pepper from the mill
• cumin
• rosemary

Instructions

1. 1. Place the puff pastry sheets side by side and let them thaw slightly.
2. 2. Thoroughly wash the eggplants and fennel.
3. 3. Slice the eggplants into round slices.
4. 4. Cut the fennel into thin wedges.
5. 5. Heat some oil in a pan.
6. 6. Fry the eggplant slices briefly on both sides.
7. 7. Sauté the fennel in the remaining frying fat.
8. 8. Add five tablespoons of water.
9. 9. Place a lid on the pan.
10. 10. Let the vegetables cook for about five minutes.
11. 11. Grease a tart pan (28 to 30 cm diameter) with a little fat.
12. 12. Alternatively, line the pan with baking paper.
13. 13. Stack the puff pastry sheets on top of each other.
14. 14. Roll out the dough to fit the size of your pan.
15. 15. Place the dough in the prepared pan.
16. 16. Pull up the edges of the dough to form a rim.
17. 17. Prick the base of the dough several times with a fork.
18. 18. Preheat the oven to 200 degrees Celsius.
19. 19. Blind bake the puff pastry base for about ten minutes.
20. 20. Let the base cool down slightly.
21. 21. Slice the tomatoes.
22. 22. Cut the figs into smaller pieces if necessary.
23. 23. Rinse the raisins.
24. 24. Arrange the prepared vegetables on the puff pastry base.
25. 25. Whisk together the eggs, cream, salt, pepper, and a little cumin.
26. 26. Pour the egg cream mixture over the vegetables.
27. 27. Bake the tart for about thirty minutes at 200 degrees Celsius.
28. 28. Remove the tart from the oven when it is done.
29. 29. Garnish the tart with rosemary if you like.

Nutrition per serving

• kcal: 2598
• Protein: 58 g · Fett/Fat: 194 g · Carbs: 157 g