Shortcrust Pie with Summer Vegetables

Instructions

The shortcrust pastry

1. Preheat the oven to 180°C.
2. Put the water in a saucepan with the salt and butter and melt over a low heat. Remove from the heat and add the flour and baking powder, then mix briskly with a wooden spoon until a ball is formed.
3. Spread the dough in the pie tin with your fingers. Prick with a fork and bake for 15 – 20 minutes. It should be slightly golden.

The tomato compote

Peel and chop the onions. Peel and press the garlic clove. Sauté in a frying pan over low heat with olive oil. Mix and add the washed and halved cherry tomatoes, cover and simmer. Stir while mashing with a fork. When everything is reduced to a compote, add salt and set aside.

The pesto

Toast the almonds in a pan for about 4 minutes. Then blend them to a powder. Add the olive oil, parmesan and basil leaves to the blender. Blend until the pesto is smooth. Add more oil for a more liquid pesto. Set aside.

Assembly

1. Once the pastry is cooked, spread the tomato compote evenly on top.
2. Wash the aubergines and courgettes and slice them with a mandolin. Then cut the slices in half. Arrange them in alternating layers on the tomato compote. Brush with olive oil to prevent them from drying out during cooking. Season with salt and, if necessary, add more salt during cooking.
3. Bake the tart at 180°C for about 30 minutes. Remove from the oven and serve, sprinkled with feta cheese, decorated with a few basil leaves and with pesto on the side.

Recipe : Sandrine Pingeon (Les Paniers de Sandrine)