Whipped this up in under an hour for lunch a few days back, to assuage my guilt from too much feasting. Very scrummy combination of vegetables, seasoned with herbs and drizzles of olive oil, baked till they’re just tender. This makes for a quick meal on its own, or a cut into wedges and served as a side dish. Instead of pâte brisée (shortcrust pastry), buttery puff pastry could be substituted if you’re feeling particularly indulgent, with chunks of feta cheese carelessly strewn on top.
1 pâte brisée tart shell (I always make an extra batch, kept in the freezer)
1/3 cup pomodoro sauce
1 medium onion, sauteed in 2 Tbs olive oil, salt and pepper.
1/2 eggplant (sliced, lightly grilled with a drizzle of olive oil, salt and pepper)
1 small zucchini, 2 tomatoes and a handful of black olives, sliced
pinch of dried rosemary, thyme and oregano
Spread pomodoro sauce over the base of tart shell, followed by the sauteed onions. Arranged the grilled eggplant, zucchini, olives and tomato slices in a concentric layers. (if you are OCD like me) In between layers, sprinkle herbs, salt & pepper and olive oil reserved from the onions. Bake at 180C for 20min, or until vegetables are cooked through. Slice and serve.
Notes: I used a made-from-scratch pomodoro sauce, which was made in a huge batch and frozen in portions. The same can be done for the shortcrust tart shell.