Vegetable Sun Tart

On dine chez Nanou
Vegetable Sun Tart


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 anchovies (and green olives with Olivier & Co)


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