Rolled Pepper and Zucchini Tart

Ingredients

• 3 pièce Bell peppers (red, green, yellow) (firm, elongated if possible, one of each colour)
• 2 cuillères à soupe Olive oil (for roasting the peppers)
• 1 pincée Salt (cooking salt)
• 250 g All-purpose flour (for the shortcrust pastry)
• 125 g Cold butter (cut into small dice, kept cold)
• 1 pièce Egg yolk (to bind the dough)
• 2 cuillères à soupe Cold water (add if dough is too dry)
• 1 pièce Zucchini (medium, cut into thin strips with a mandoline)
• 150 g Mozzarella (cut into small cubes)
• 3 cuillères à soupe Pink pesto (or green pesto or tapenade according to preference)
• au goût Black pepper (optional)

Instructions

1. Roast the peppers

   Wash, core and cut the peppers into strips. Arrange them on a baking sheet, drizzle with olive oil, lightly salt and bake for 4 minutes at 180°C.

   Time: PT4M

   Temperature: 180°C

2. Prepare the shortcrust pastry

   In a bowl, mix the flour and salt, add the cold butter with fingertips until a sandy texture is achieved. Incorporate the egg yolk and, if necessary, a little cold water to form a homogeneous dough. Shape into a ball, wrap in cling film and let rest for 1 hour in the fridge.

   Time: PT1H10M

3. Slice the zucchini

   Wash the zucchini and cut into thin strips using a mandoline.

   Time: PT5M

4. Cut the mozzarella

   Cut the mozzarella into small cubes about 1 cm.

   Time: PT5M

5. Line the tin

   On a lightly floured work surface, roll out the dough with a rolling pin until you obtain a disc about 3 mm thick. Line the tart tin, fold the edges inward and prick the base with a fork.

   Time: PT10M

6. Spread the pesto

   Evenly spread the pink pesto (or green) over the tart base using a brush or spatula.

   Time: PT5M

7. Assemble the vegetable rolls

   On each zucchini strip place a piece of roasted pepper and a mozzarella cube, roll gently and place the rolls side by side in the tart, alternating the colors of the peppers.

   Time: PT10M

8. Final bake

   Bake the tart for 20 minutes at 180°C until the crust is golden and the cheese is slightly melted.

   Time: PT20M

   Temperature: 180°C

9. Rest and serve

   Remove the tart from the oven, let rest 5 minutes, then cut into slices and serve warm.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bell peppers (red, green, yellow): only red bell pepper, sweet pepper
• Instead of Olive oil: sunflower oil
• Instead of Salt: sea salt
• Instead of All-purpose flour: whole wheat flour
• Instead of Cold butter: vegetable margarine
• Instead of Egg yolk: beaten whole egg
• Instead of Cold water: ice water
• Instead of Zucchini: eggplant in thin slices
• Instead of Mozzarella: fresh goat cheese, feta
• Instead of Pink pesto: green pesto, tapenade
• Instead of Black pepper: white pepper

Equipment Needed

• Oven
• Baking sheet
• Tart pan (about 24 cm)
• Mixing bowl
• Rolling pin
• Mandoline
• Chef's knife
• Cutting board
• Spatula or wooden spoon
• Pastry brush
• Fork or tart pick
• Kitchen scale or measuring cup

Critical Steps — Do Not Skip

• Roast the peppers without overcooking
• Rest the dough 1 hour in the fridge
• Prick the tart base to prevent puffing
• Precise assembly of the rolls for an aesthetic result

Chef Tips from the Video

• Use peppers of different colors for a vibrant visual effect
• Lightly sprinkle grated parmesan before baking for extra umami flavor
• Let the tart rest a few minutes after cooking so the juices redistribute.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container 2‑3 days.

Freezer: Not recommended, the crust would lose its texture.

Room temperature: Can stay at room temperature up to 2 hours.

Make-Ahead Tips

• Roast the peppers the day before and keep them in the refrigerator
• Prepare the dough in advance and keep it chilled until use
• Assemble the rolls and cover with cling film before the final bake