Rainbow Vegetable Tart With Mozzarella & Prosciutto
Equipment
- 9-inch round casserole dish
Ingredients
- 1 puff pastry sheet
- 1 red onion, chopped
- 1 mozzarella ball, sliced
- 2 large carrots, sliced
- 2 zucchini, sliced
- 1 eggplant, sliced
- 12 slices prosciutto
- 2/3 cup crème fraîche
- 4 eggs
- 1 tsp salt to taste
- 1 tsp pepper to taste
Instructions
- Preheat the oven to 350°F and line the casserole dish with puff pastry.
- Add the chopped onions and mozzarella slices to the dish.
- Cut the zucchini, carrots, and eggplant into long vertical strips.
- Place a layer of carrot slices around the casserole dish, followed by a layer of zucchini slices, eggplant slices, and finally prosciutto slices. Continue layering in this order until you reach the center.
- Beat the eggs, crème fraîche, salt, and pepper together, pour the mixture over the vegetable tart, and cook for 30 minutes.
