Tærte med grillede Provence-grøntsager

Provencalsk tærte med grillede grøntsager

Hvis du godt kan lide den sydfranske grøntsagsret ratatouille, bliver du nødt til at prøve denne tærte…

Jeg fik denne tærte første gang på Café La Pause lige bag Bastillepladsen i Paris. Nu er det en kærkommen genganger i mit køkken! Jeg foretrækker at lave min egen tærtebund, men jeg er ikke fanatisk omkring det, hvis jeg er i tidsnød. Køb en færdigdej af god kvalitet om nødvendigt – hellere dét end ikke at få denne vanvittigt lækre tærte!

Ingredienser – 1 tærte

Tærtedej

250 g mel

100 g olivenolie*

½ tsk. salt

1 helt æg

1 æggeblomme

1-2 spsk. vand

Olie eller smør til formen

*Jeg synes, det er lækrest med olivenolie i tærtedejen til dette fyld. Det hele går ligesom op i en højere enhed. Men selvfølgelig kan du bruge smør i stedet, hvis du synes. Så skal der 120 g til. 

 

Fyld

1 aubergine, skåret i skiver

1 courgette, skåret i skiver

1-2 peberfrugter, skåret i kvarte

1-2 tomater, udstenet og skåret i skiver

Salt & peber

Timian

Olivenolie

4 æg

250 g hytteost

Revet emmentaler

Fremgangsmåde

Start med at salte aubergineskiverne, så den bitre saft bliver trukket ud. Lad dem trække en times tid, og dup dem tørre. Vend auberginer, courgetter og peberfrugter i olivenolie, salt, peber og timian. Grill grøntsagerne, og stil dem til side.

Lav tærtedejen ved at blande olivenolien med melet. Tilsæt derefter æg og æggeblomme og salt, og begynd at ælte dejen sammen med 1 spsk. vand, til den er blank og fast. Tilsæt eventuelt mere vand, hvis nødvendigt. Lad den hvile i køleskabet en halv times tid. De tjekkede ruller den ud på bordet og lægger den over i det smurte tærtefad, men de mindre fingernemme som mig fordeler dejen jævnt i  det smurte tærtefad med hænderne uden at rulle den ud først. Man kan jo alligevel ikke se det, når der kommer fyld på, og man undgår slåskamp med kagerulle og dej, der hænger fast på bordpladen. Prik huller i dejen med en gaffel, og bag tærten uden fyld i 15 minutter ved 190 grader.

Pisk æg og hytteost sammen med en gaffel, og giv blandingen noget salt og peber. Fordel de grillede grøntsager på tærtebunden, og hæld æggeblandingen over. Læg tomatskiverne øverst, og fordel osten ud over hele tærten. Bag tærten ved 190 grader i ca. 30 minutter, til æggemassen har sat sig og føles fast i midten, hvis du lige banker på tærtens overflade med fingerspidserne.

Servér tærten lun sammen med en salat af helt tyndt skårne tomater, basilikum, sorte oliven, salt, peber og god olivenolie.


Vin-match

Her skal du vælge en rosé i den fyldige ende – og naturligvis en provencalsk én af slagsen. Det kunne fx være Château d’Éole, som har været en af mine favoritter blandt roséerne denne sommer. Læs mere om Éole og andre fine, sarte vine her.

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