Rustic Vegetable Tart

For this recipe you need to prepare, even well in advance, the roasted tomato soup as indicated in www.italiancookingtips.com/roasted-tomato-soup/

Let's now dedicate ourselves to the shortcrust pastry: put the very cold butter (just out of the fridge) cut into pieces and the flour in the bowl of the robot. Operate the robot for a few seconds, the time necessary for the two ingredients, mixing, to form a kind of sand. Do not mix too long: you could whip the butter and get a too soft consistency

Add the ice water (in the photo you can see that I added ice cubes) and, using a spatula, collect the mixture on the work table. If you don't have a food processor you can do everything by hand. Tasting the dough which must be slightly salted to give more character to the preparation, then knead it for the necessary time to mix it into a ball that you will cover with plastic wrap and leave to rest in the fridge for at least an hour

In the meantime, cut all the vegetables and cook them in a pan with oil and a bay leaf, starting with the leeks, then adding the peppers and lastly the courgettes, season with salt

Cut the mozzarella into cubes and the cherry tomatoes in half

Preheat the oven to 180 ° / 356F, grease a pan and cover it with parchment paper

It is time to roll out the dough and place it in the pan. I help myself by putting the ball of dough between 2 sheets of baking paper, the lower one will prevent the dough from sticking to the work surface, the upper one will facilitate the passage of the rolling pin. Roll out the dough into a layer about 3 millimeters high. Remove the top sheet of paper and, carefully but quickly, turn over the meal layer in the pan: the remaining sheet of paper should help you in this operation

Roll out the dough well in the pan, even the edges and prick the bottom with a fork so that it does not swell during cooking. Place the pastry-coated pan in the freezer and let it rest for another 15 minutes. Switching from cold to hot will make the dough more crunchy and prevent the edges from sagging by folding over the filling

Cover the tart with a first thin layer of roasted tomato soup and then add the cooked vegetables. Finish with the mozzarella (or another cheese) and the cherry tomatoes cut in half

Drizzle with a drizzle of oil, salt lightly, add a few basil leaves if you want and put in the oven for about 40 minutes, or until the pasta is golden brown

Remove from the oven and serve still hot or at most lukewarm