Vegetable Tart

Name: Vegetable Tart
Yield: 10
Ingredients: 4 tablespoons of ground cumin; Salt to taste; 4 cloves of garlic, mashed; 4 tablespoons of olive oil; 3/4 cup of all-purpose flour; 300g of zucchini, peeled and sliced into thin strips; 3 red bell peppers, seeded and sliced; 300g of mozzarella cheese, coarsely grated; 300g of eggplant, peeled and sliced into thin strips; Eggplant strips for garnish

1
4 tablespoons of ground cumin
2
Salt to taste
3
4 cloves of garlic, mashed
4
4 tablespoons of olive oil
5
3/4 cup of all-purpose flour
6
300g of zucchini, peeled and sliced into thin strips
7
3 red bell peppers, seeded and sliced
8
300g of mozzarella cheese, coarsely grated
9
300g of eggplant, peeled and sliced into thin strips
10
Eggplant strips for garnish

Ingredients

1
4 tablespoons of ground cumin
2
Salt to taste
3
4 cloves of garlic, mashed
4
4 tablespoons of olive oil
5
3/4 cup of all-purpose flour
6
300g of zucchini, peeled and sliced into thin strips
7
3 red bell peppers, seeded and sliced
8
300g of mozzarella cheese, coarsely grated
9
300g of eggplant, peeled and sliced into thin strips
10
Eggplant strips for garnish

Directions

1
The night before, make a cumin mixture with the cumin, salt, garlic, olive oil, and flour
2
Line a 28x12x7.5cm loaf pan with parchment paper and brush with olive oil
3
Alternate layers of zucchini, bell pepper, mozzarella cheese, and eggplant, finishing with all ingredients
4
Press down firmly and bake in a preheated oven at 200°C for about an hour and a half, or until the tart is firm
5
Remove from the oven and let cool in the pan
6
Cover with aluminum foil and top with a weight
7
Refrigerate overnight and serve chilled, garnished with eggplant strips
8
Yield: 10 servings.