1 red pepper
1 green pepper
1 can of yellow corn kernels
1 leek white part only thinly sliced
150 grams Noal Sardo cheese, grated
200 grams Noal Ricotta
1 sheet of pastry
salt and pepper
CoCut the unpeeled aubergines into small cubes and put them in a bowl. Take the peppers and remove their veins and seeds. Cut them into small cubes and mix them with the aubergines. Cut the leek into thin slices and add it to the rest of the vegetables.
Heat a bit of olive oil into a hot skillet and add the aubergines, the peppers and the leeks, stirring regularly for 4 minutes to slightly seal them. Turn off the heat. Add the can of corn kernels, stir and let everything cool down.
In a deep bowl, put Noal Sardo grated cheese, Noal Ricotta and the egg beaten in advance. Add the sealed vegetables, stirring and homogenizing the mixture.
Season with salt and pepper.
Take a tart pan suitable for the sheet of pastry. Butter the pan surface and line the sheet of pastry with the pan. Prick the pastry with a fork to prevent lumps.
Spread the stuffing ingredients evenly onto the pastry.
Cook the tart in 160°C preheated oven for 35 minutes.
Important: after removing the tart from the oven, let it rest for 15 minutes before serving.