Torta salata alle verdure

Ingredienti

• 1 roll puff pastry or shortcrust (homemade or store bought)
• 4 tablespoons olive oil
• 1-2 clove garlic minced
• 1 medium eggplant (peeled and chopped)
• 1 medium zucchini (chopped)
• 1 medium onion (peeled and chopped)
• 1 1/2-2 cups sliced mushrooms
• 1 medium bell pepper (chopped)
• 1-1 1/2 cups chopped green beans
• 8 grape or cherry tomatoes (halved)
• 1-3 dashes black pepper
• 2-3 pinches salt
• 1/4-1/2 teaspoon oregano
• 1/2-1 teaspoon chopped fresh parsley
• 1 cup shredded provolone cheese (or firm mozzarella)
• 2-3 tablespoons sliced olives (black or green optional)

Preparazione

1. 1

   Pre-heat oven to 400F/200C. Spray or grease and flour an 8 or 9 inch tart pan.

2. 2

   In a large pan add 3 tablespoons of olive oil and the garlic, heat, then add the eggplant, zucchini, onion, mushrooms, pepper, green beans, tomatoes, sprinkle with salt, pepper, oregano and parsley, cover the pan and cook on medium heat stirring often for approximately 10-15 minutes, the last 5 minutes remove the cover. Cook until the vegetables are tender and liquid has evaporated.

3. 3

   Place and fit the dough in the prepared tart pan, prick the bottom of the dough well with a fork. Add the cooked vegetables on top of the dough, top with the shredded cheese, drizzle with the remaining tablespoon of oil. Bake for approximately 20 minutes or until golden on top. Top with sliced olives if desired. Let site 2 minutes then cut and serve. Enjoy!