Crispy corn tart with vegetables

Delicious and crunchy and mnooogooo delicious… Once again we are inspired by the Technicolor kitchen blog :)

Preparation steps

Preheat the oven to 200C. Line a baking sheet with baking paper. Coat the paper with a little olive oil. Cut the eggplant into thin slices and arrange on paper without overlapping. Halve the tomatoes and arrange them next to the eggplants. sprinkle vegetables with sea salt and pepper. Sprinkle the tomatoes with dried basil. Sprinkle everything with a little olive oil. Put in the oven for about 15 minutes. Remove and allow to cool. Fry the finely chopped onion in the rest of the oil. Allow to cool. Grate the cheese.
Reduce oven temperature to 180C. Mix polenta, white flour and salt. Add diced cold margarine and olive oil. Knead the dough with your hands or an aid (we don't have an aid, so we use our hands). Add spoon by spoon of water until the dough is firm. Leave it in the fridge for about 15 minutes.
Line a tart tray or torah mold with baking paper, then coat the paper with oil. Coat the baking sheet with the dough. Due to the polenta, the dough is very disintegrating, so don't roll it out, but make it into pieces. Put foil or baking paper over the dough and cover with something heavy. Bake for 10-15 minutes. After that time, increase the temperature to 200C and remove the baking paper, then bake for another 5-10 minutes.
Take the dough out of the oven, cool it a bit and fill it. Put eggplant, then grated cheese, then dried basil, then onion, grated cheese, basil, tomato, grated cheese, basil.
Bake at 180C, about 25-30min. When you take it out of the oven, leave it to cool and cut it.

Serving

Because of the polenta, the tart is crispy and very crunchy, so it must be eaten with a fork. :) It falls apart in your hand. But, the taste and that crunchiness - wonderful !!!

Ingredients

Dough

150 ginstant polenta
75 gall-purpose flour
1/2 teaspoonsalts
100 gcold margarine
3 tbspolive oil
4-5 tablespoonscold water

Stuffing

3-4 tablespoonsolive oil
1 middle headport
1 smallereggplant
10-15cherry tomatoes
sea salt
freshly ground black pepper
dried basil
200 gof melted cheese (we used gouda)

The scent of ripe quinces is at the same time familiar, both domestic and continental, but also associated with the mysterious tropical islands. To emphasize their exotic undertone, smell them with lemon juice and vanilla sugar!

Beans with almonds

What could we put in the beans to make it more interesting? Let's take away the label "boring and everyday" with an unusual accessory in the shape of an almond stick! We recommend it warm, along with rice, for lunch, or cold as a salad.

Cheesecake

Turkish ethno dishes remind us that small snacks "in a hurry" are much older than modern fast food, and Jasna Tomić revealed to us pide, buns made of leavened dough with a filling of meat, vegetables and cheese.

Cucumber salad with yogurt

"Dressed" in sour cream and yogurt, cucumbers will prove to be a good choice for a refreshing salad. This salad, both in color and freshness of taste, really goes well with a summer barbecue.

Pizza with zucchini

The filling of tender zucchini, edam and fresh cheese classifies this pizza as a light and juicy dish, and many vegetarians would like it on the pizzeria menu. In the meantime, be sure to try to prepare it at home, it's not hard!

Rastika with dried meat

Although often neglected commercially, kale is full of calcium, potassium, beta-carotene and other antioxidants. It is best after the first frosts when the sweet bitter taste is most pronounced.

Roasted beet salad

Baking in the oven beetroot retains more nutrients than when we cook it. Drizzle it with a mustard dressing and you get a healthy, spicy and refreshing salad. If you want a light meal, serve the salad with hard-boiled eggs.

Vegetable-fruit sticks

A seemingly unusual combination of fruit sticks and bread will be, in addition to a very tasty meal for babies, also your main ally in overcoming the difficulties of erupting the first teeth. Try it without delay.

Rosa Cooking