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Tart with vegetable ratatouille and mozzarella di bufala DOP

by Ada Parisi
12572 views 5 min read

savory tart? Yes thanks! Today I leave a recipe wildcard, fantastic for a dinner or a summer lunch: a tart with baked vegetable ratatouille and buffalo mozzarella bell Dop. I love the Quiche recipes, perfect for any season: in particular, This is prepared in advance in every component, it tasted cold, and it is perfect as an appetizer, if prepared in monoporzione, either as a sole plate.

The tart with ratatouille of vegetables and mozzarella is a hearty dish and above all customizable, because you can use the vegetables and seasonings you prefer: I used the summer vegetables, Eggplant, tomatoes, Zucchini and peppers, in addition to the buffalo mozzarella, but you can use other vegetables, even in winter, and then tuna or boiled eggs. I love it in this fresh and summery version, and prepare often alternating with Neapolitan pastry tomato and buffalo mozzarella.

Obviously I am pointing you how to prepare the pastry crust in the house but, if you really have no time or desire to do it, you can use a dough ready to roll (I shut one eye, but only because it's hot). The recipe for ratatouille of vegetables you've already seen, Follow that and get jiggy in preparing your tart with baked vegetables and mozzarella DOP buffalo.

TART WITH RATATOUILLE VEGETABLE AND BUFFALO MOZZARELLA DOP

Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

FOR VEGETABLE RATATOUILLE

Here you will find the recipe vegetable Ratatouille, to achieve this tart need to halve the doses indicated

mozzarella di bufala Dop, to taste

fresh basil, to taste

FOR dough crust

250 grams of flour 00

120 grams of cold butter

a whole egg

Salt, to taste

a teaspoon of sugar

Procedure

Tart with ratatouille and mozzarella di bufala DOP

To prepare the tart with baked vegetables and mozzarella DOP buffalo, after having prepared the ratatouille following this recipe, prepared the pastry crust.

Put the flour on the work surface, Add salt, sugar and cold butter into small pieces. Mix with your fingertips until the mixture is a large crumbs, then add the whole egg to the dough. Mix the egg and knead until smooth, elastic and homogeneous. So far as (but it should not happen) the dough was too hard, add a teaspoon or two of cold water. Wrap the brisèe dough dough pan in the food film and refrigerate for at least an hour.

Grease and flour a cake Pan (hinge or tarts). Preheat the oven to 180 degrees static.

Spread the brisèe dough to a thickness of 3-5 millimeters and coat the bottom and sides of the cake tin with the dough and lightly pierce the dough with the retchee of a fork. Cover the shell of brisèe pasta with a little baking paper and arrange legumes on top of it and then proceed to cook the tart in white. Cook for 20 minutes, then remove the beans and greaseproof paper and cook for another 5 minutes or until the crust is golden. Cool the shell of dough crust and then carefully remove it from the pan.

Fill the pie with vegetable ratatouille baked, decorate with mozzarella DOP buffalo (also cut into halves or quarters) and with fresh basil. Drizzle with a little oil and add extra virgin olive oil, If you like, a little fresh ground black pepper. The tart with baked vegetables and mozzarella DOP buffalo is ready, you just have to taste it. Bon appétit!

MATCHING: Etna Doc White, produced by Murgo cellar. A wine made from grapes Catarratto and Carricante, Scents of white flowers (as broom and chamomile), a fruity and persistent taste characterize this product born on volcanic soils. Alcohol content between 12% and 12,5%.

Note

You can prepare in advance everything that makes this dish: the base of pastry crust you can cook and store in a cool place, ratatouille of vegetables should be stored in the refrigerator. If you prefer, you can replace the pickled tuna mozzarella, or add the hard-boiled egg slices.

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