Tart with vegetables and feta

Using a slicer or sharp knife, cut the zucchini and eggplant into slices no more than half a centimeter thick.

To keep the groceries from getting bitter, soak them in strong salt solution for about 15 minutes, then pat dry well with paper towels.

Roll out the dough into two layers 4–5 millimeters thick. Step back 2–2.5 centimeters from the edge of the dough and cut it, separating the side. Be careful not to cut through the formation. Lubricate the side with a beaten egg.

Use a fork to prick the base of the tart often to prevent it from blowing up when baking.

Send the base into an oven preheated to 220 degrees for 5 minutes, placing the baking sheet in the upper third of the oven.

Then whisk the ingredients for the cheese cream: grated hard cheese, almost all the feta, sour cream, chopped parsley and puréed garlic. Spread the cream over the surface of the dough without touching the edges.

Put the eggplants and zucchini overlapping, drizzle with oil, lightly salt and return to the oven to bake at 190 degrees for 20 minutes.

The tart can be served hot or chilled, with rucola, cherry pieces and leftover feta on top, and drizzled with olive oil.