Italian Tart Recipe

Name: Italian Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 flour garms of; 1 pinch salt; 5 1/4 tablespoons butter; 2 tablespoons water; 1 teaspoon oregano; 3 red onions sliced; 3 tomatoes sliced; 2 eggplants small, sliced; 1 tablespoon oil ve oil; 1 mozzarella ball of, sliced; 1 pinch salt; freshly ground pepper; 1 tablespoon basil and oregano

Servings: persons

125 flour garms of
1 pinch salt
5 1/4 tablespoons butter
2 tablespoons water
1 teaspoon oregano
3 red onions sliced
3 tomatoes sliced
2 eggplants small, sliced
1 tablespoon oil ve oil
1 mozzarella ball of, sliced
1 pinch salt
freshly ground pepper
1 tablespoon basil and oregano

1
1. Sift flour and salt, add slices of cold butter, mix well, add oregano and water. Knead into uniformed dough.
2
2. Refrigerate 30 minutes.
3
3. Roll out the dough, transfer to tart baking pan, poke with fork.
4
4. Bake 10 minutes in 180 C degrees.
5
5. Meanwhile, heat olive oil and fry onions.
6
6. Remove tart from the oven, arrange part of onion, tomatos, eggplants alternately, sprinkle ocasionally with pepper, salt and herb.
7
7. Place mozzarella sliced at the top.
8
8. Return tart into oven, bake 15 minutes.

11679

kcal

Calories

Fat

2392

Carbs

322

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 125 flour garms of, 1 pinch salt, 5 1/4 tablespoons butter, 2 tablespoons water, and more.

Yes, Italian Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Tart

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