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Vegetable Tart
Ingredients
| 1 small | onion, diced |
| 1 tbsp | olive oil |
| 1 clove(s) | garlic, minced |
| 1 medium | zucchini, sliced |
| 1 | yellow squash, sliced |
| 230 g | mushrooms, sliced |
| 1 | red bell pepper, chopped |
| 1 | yellow bell pepper, chopped |
| 60 g | Gruyere cheese, grated |
| 2 tbsp | fresh thyme |
| salt and pepper, to taste | |
| pie crust |
Method
Preparation time: ca. 40 min / Grade of difficulty: medium / Calories per portion: n/a
Preheat oven to 180°C.
Heat extra virgin olive oil over medium heat, add onion and garlic and cook until onions soften. Do not let garlic burn.
Add zucchini, yellow squash, mushrooms and peppers and cook 3-5 minutes until all vegetables are softened. Season with salt, pepper and thyme. Remove from heat.
Mount vegetables into prepared pie crust and sprinkle with basil. Serve warm.
Heat extra virgin olive oil over medium heat, add onion and garlic and cook until onions soften. Do not let garlic burn.
Add zucchini, yellow squash, mushrooms and peppers and cook 3-5 minutes until all vegetables are softened. Season with salt, pepper and thyme. Remove from heat.
Mount vegetables into prepared pie crust and sprinkle with basil. Serve warm.
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