Chef Bihi Sunshine Tart – A Quick Recipe with Simple Basic Ingredients
Looking for a bright and flavorful dish that brings a taste of summer to your table? This Sunshine Tart is just what you need! It’s an easy, breezy recipe that uses simple ingredients often found in your pantry or fridge. Whip it up for a sunny lunch that will remind you of relaxing holidays. Are you ready to bring some sunshine into your kitchen?
Recipe Information
- Servings: 4
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Difficulty: Easy
Ingredients
- 1 flaky pastry dough
- 1 tablespoon tomato tapenade
- 2 small zucchinis
- Several garlic anchovy fillets
- A drizzle of olive oil
- Freshly ground black pepper, to taste
- A pinch of fleur de sel (French sea salt)
Instructions
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit).
- Place the flaky pastry dough on a baking sheet.
- Spread the tomato tapenade evenly over the pastry.
- Slice the zucchinis into thin rounds and arrange them over the tapenade in a decorative fashion.
- Drizzle with olive oil, add a grind of black pepper, and sprinkle lightly with fleur de sel.
- Bake in the oven for 20 to 25 minutes, until the pastry is golden brown.
- Remove the tart from the oven and top with a few garlic anchovy fillets.
Notes
Feel free to customize this tart based on the vegetables or spreads you have on hand.
Recipe Tips
For added flavor, consider mixing some herbs like thyme or basil into the tapenade before spreading it on the dough.
Nutritional Information
This recipe contains approximately 250 calories per serving.
Frequently Asked Questions (FAQ)
- Can I use a different type of pastry for this tart?
- Yes, you can substitute with a whole wheat pastry or even a pre-made pie crust if desired.
- What if I don’t have tomato tapenade?
- You can create a simple herb-infused olive oil spread as an alternative.
- Can I add other vegetables?
- Absolutely! Bell peppers and spinach would make great additions.
- How can I store leftovers?
- Store in an airtight container in the fridge for up to two days.
- Is this recipe vegan-friendly?
- To make it vegan, simply omit the anchovies or replace them with sun-dried tomatoes.
