Vegetable Sun Tart Recipe

Name: Vegetable Sun Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 4 15/16 tablespoons butter soft; 2 1/4 tablespoons olive oil; 5/8 cup water; 1 5/8 cups flour including 50 g chickpea flour, Arab grocery stores; 2 tomatoes; 1 zucchini; 1 eggplant; 1 jar anchovy and green olives with Olivier & Co; pine nuts; basil

Servings: persons

4 15/16 tablespoons butter soft
2 1/4 tablespoons olive oil
5/8 cup water
1 5/8 cups flour including 50 g chickpea flour, Arab grocery stores
2 tomatoes
1 zucchini
1 eggplant
1 jar anchovy and green olives with Olivier & Co
pine nuts
basil

1
Prepare the dough in a bowl by mixing the flours and a pinch of salt together. Make a well in the center and add the olive oil, butter and water.
2
Mix with a wooden spoon to make a smooth dough.
3
Then knead it a little on the work-top.
4
Let stand for 30 minutes.
5
Finely chop vegetables.
6
Preheat the oven to 320F.
7
Roll out the dough and cut circles of dough with a cookie cutter, place on a baking sheet covered with parchment paper.
8
Prick the dough with a fork and spread the dough with a tablespoon of anchovy.
9
Cover with vegetables arranged in a rosette.
10
Add a little salt, the basil, pine nuts and a drizzle of olive oil.
11
Bake for 30 minutes.
12
Serve warm with mixed greens.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 4 15/16 tablespoons butter soft, 2 1/4 tablespoons olive oil, 5/8 cup water, 1 5/8 cups flour including 50 g chickpea flour, Arab grocery stores, and more.

Yes, Vegetable Sun 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.

Vegetable Sun Tart

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