Michel CHAPOUTIER

La recette de Marius

Thin crust roasted vegetable tart

Thin crust roasted vegetable tart

Preparation time: 20 minutes
Cook time: 35 minutes

Serves 6

1 roll of short crust pastry
1 eggplant
6 spring onions
2 zucchini
1 red pepper
1 yellow bell pepper
1 handful of rocket salad
6 cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
salt, pepper


Wash, dry zucchini and eggplant. Cut lengthways into slices 5 mm thick.
Deseed and slice peppers. Peel onions and let a 10cm length tail.
Oil and heat a plancha (teppanyaki), a frying pan or a grill pan. Lay the vegetables (except tomatoes and salad). Drizzle with olive oil. Season with salt and pepper. Cook slowly until vegetables are golden brown.
Preheat oven to 200 °c. Line the dough on a oven tray covered by a baking parchment. Make holes using fork and cover with a new baking paper and another oven tray to prevent rising. Bake 35 minutes. Let it cool on a plate.
Arrange the grilled vegetables on the pastry in a circle, add the rocket and sliced in 4 cherry tomatoes. Drizzle with balsamic vinegar. Serve with smoked ham prosciutto and a glass of red Marius.


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