Sabrina from "Sabrinakocht" has come up with a light summer dish:
How to make the tart
Ingredients
For the pastry
225 g flour
100 g butter
2 tbsp dried tomatoes
herbs
1 tbsp olive oil
For the sauce
2 peppers
2 tbsp olive oil
2 cloves of garlic
1 tbsp oregano
1 tbsp dried tomatoes
400 g tinned tomatoes
1 tbsp tomato purée
1 tbsp red wine vinegar
salt, pepper
For the topping
100 ml olive oil
1 aubergine
3 tomatoes
2 courgettes
1 pepper
1 handful of olives
100 g mozzarella
capers
basil
rosemary
oregano
Preparation
To make the dough, finely chop the sun-dried tomatoes and mix with the remaining ingredients to form a dough.
Wrap in cling film and chill for approx. 1 hour.
For the sauce, deseed and dice the peppers. Peel and finely chop the garlic. Heat the oil in a pan and heat the peppers, garlic and oregano for 5 minutes until the peppers are soft. Finely chop the sun-dried tomatoes and add to the sauce. Simmer for 10 minutes until the sauce thickens.
Preheat the oven to 200°C.
Cut the aubergines into slices and place on a baking tray. Sprinkle with olive oil and dried herbs and bake in the oven for 25 minutes.
Roll out the pastry and line the tart tin with it. Allow the pastry to protrude 1-2 cm over the edge. Blind bake for 10 minutes.
For the topping, finely slice the tomatoes, olives and courgettes. Deseed and dice the peppers.
Spread the sauce over the tart base. Top with the aubergines, tomatoes, courgettes, peppers, capers and olives.
Tear the mozzarella and place on top. Season with herbs.
Bake in the oven for 20-25 minutes until the cheese is crispy brown.