List of Ingredients
- 14 OZ. of eggplant
- 1/2 LB. of red bell pepper
- 1/2 LB. of zucchini
- 7 OZ. of cherry tomatoes
- 1 C. of spelt flour
- 2 WHOLE of spring onions
- Ricotta salata cheese
- Taggiasca olives, pitted
- Basil
- Garlic
- Sugar
- Extravirgin olive oil
- Fine and coarse salt
Method
In a bowl, combine the spelt flour, 3 tablespoons of oil, 1/4 cup of water, 2 pinches of fine salt and 1 pinch of sugar.
Begin to mix with a fork, then continue mixing with your fingers until you have a firm, malleable dough. Put it in a bowl, cover it with plastic wrap and let it rest in the fridge for 1 hour.
Cut the eggplant into medium-sized chunks, transfer to a strainer, sprinkle with coarse salt, and set aside to purge for 1 hour. Trim the spring onion and cut into chunks. Do the same with the red pepper and zucchini.|Roll out the pasta dough into a thin sheet. Place the dough in a pan greased with oil (diam. 10 1/4 inches, h. 1 1/2 inches), trim the edges, pierce the bottom with the tines of a fork and bake at 350 °F for 20-25 minutes.
Gently cook the spring onions in a pan with a little oil for 2-3 minutes. In the end, season with salt and transfer to a baking sheet.|In the same pan, brown the peppers for 5 minutes. Season with salt and add them to the onions on the baking sheet. Do the same with the zucchini, but cook them for only 3 minutes.
Rinse the eggplant and dry with paper towels, then brown in a pan with oil and garlic for 2-3 minutes. Season with salt and transfer to the baking sheet with the other vegetables. Bake at 400 °F for 11-12 minutes, remove from the oven, add the cherry tomatoes, and a few basil leaves. Return to the oven to bake for another 3 minutes.
Place the vegetables in the tart shell, top with a few shavings of ricotta salata cheese and serve immediately, to enjoy while the dough is still crispy.