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Baked vegetable tart


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For 6-8 people

1 kg potatoes

1 medium-size zucchini

ca 500 g cherry tomatoes

herbes de Provence or herbs of your choice


extra virgin olive oil


Our garden is producing abundant seasonal vegetables we had sown in its time: zucchini, potatoes under the straw (freshly picked!) ... and then this time we prepare them baked!

Cut the potatoes into chunks and cook them in steam.

Thinly slice the zucchini, arrange the slices on a large serving platter, sprinkle with a little salt and let them rest so they lose their water.

Cut into two parts the tomatoes and season with a pinch of salt with herbs, or with salt and oregano.

When the potatoes are soft, mash with a potato masher, add salt and a tablespoon of dried herbes de Provence or rosemary reduced into powder (I use the one of my garden that I self-produce).

Grease a large baking tray and cover with the mashed potatoes, levelling them with the back of a spoon.

Rinse the zucchini quickly under running water to remove the excess salt and arrange them in a single layer on top of the potatoes.

Top with chopped tomatoes in half, placing them in a single layer.

Sprinkle the surface with a little oregano or herbes de Provence and spray everything with a little oil, then bake at 200°C for 30-40 minutes, until the surface is golden.

Serve warm or cold (but if you just can't resist they are yummy hot, too!).

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

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