Vegetable Sun Tart

On dine chez Nanou

If you over-planted your sun vegetables this summer and you want to try a delicious way to pack all those hearty ingredients into a decadent dish, then try this recipe for Sun Vegetable Pie. This recipe combines flavorful spices and herbs with hearty vegetables into a flaky and buttery crust. This dish is perfect for a cool fall evening after you harvest the veggies, or a lazy Sunday evening when the family wants to binge watch their favorite show.


  • 70 grams butter (soft)
  • 30 grams olive oil
  • 150 milliliters water
  • 200 grams flour (including 50 g chickpea flour, Arab grocery stores)
  • 2 tomatoes
  • 1 zucchini
  • 1 eggplant
  • 1 jar anchovy (and green olives with Olivier & Co)
  • pine nuts
  • basil


  1. Prepare the dough in a bowl by mixing the flours and a pinch of salt together. Make a well in the center and add the olive oil, butter and water.
  2. Mix with a wooden spoon to make a smooth dough.
  3. Then knead it a little on the work-top.
  4. Let stand for 30 minutes.
  5. Finely chop vegetables.
  6. Preheat the oven to 320F.
  7. Roll out the dough and cut circles of dough with a cookie cutter, place on a baking sheet covered with parchment paper.
  8. Prick the dough with a fork and spread the dough with a tablespoon of anchovy.
  9. Cover with vegetables arranged in a rosette.
  10. Add a little salt, the basil, pine nuts and a drizzle of olive oil.
  11. Bake for 30 minutes.
  12. Serve warm with mixed greens.
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