Aubergine and zucchini tart *

Aubergine and zucchini tart *
Aubergine and zucchini tart *

Summer is (almost) upon us and with it come the delicious summer veggies 🙂 They’re absolutely divine in tarts, roasted, sliced in salads… But since temperatures are still a little cool, tart it is with this super simple and tasty recipe using an original gluten-free flour, teff flour 🙂

Ingredients: (for one big tart)

For the crust:

  • 100g teff flour
  • 100g corn starch
  • 50g corn flour
  • 1 tsp xanthan gum
  • 125g softened butter

For the filling:

  • 1 aubergine
  • 1 zucchini
  • 1 tbsp olive oil
  • 1 garlic clove
  • 2 eggs
  • 200ml whole cream
  • 50g parmesan
  • salt and pepper

Preparation: 40 minutes

Baking: 45 minutes – 200°C


  1. Start with the crust.
    1. In a bowl mix the flours, the xanthan gum and the starch.
    2. Add the softened butter and mix with your hands until you can form a ball.
    3. Film the ball and let it settle in the refrigerator for half an hour.
    4. Preheat your oven to 200°C.
    5. Roll the dough out on baking paper and place it in the tart tin.
    6. Pierce regular holes on the bottom with a fork.
  2. Slice the zucchini and aubergine thinly and layer them in the tart.
  3. In a bowl mix the eggs with the chopped garlic clove and 200ml of cream.
  4. Add salt and pepper before covering the vegetables with the eggs.
  5. Add the parmesan on top and bake for 45 minutes.
  6. Let the tart cool down a little before serving (as it cools the butter settles and the crust becomes less friable).

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