crescent or pizza doughI used 2 but I think you can try and stretch out one if you use a rolling pin to make the dough thinner; I saved the leftovers though and reused them in another recipe
half a red long pepper
half a medium zucchini
about 4 cups shredded mozzarella cheese
about 2 tablespoons tomato sauce
You will also need:
tempered glass baking dishsimilar here
Pre heat oven at 390 F = 200 C
Cut all veggies, preferably in strips
Place the first dough on a piece of baking paper and roll out into a thinner square.
Place your baking dish on top and cut the dough to size.
Transfer the dough to the baking dish, using the baking paper as "handles".
Spread tomato sauce.
Sprinkle cheese generously.
Place the second dough on a floured surface and, using a pizza wheel, cut strips about 1/2" in width and long enough to fit your baking dish. No worries if they're longer, you'll trim them later on. Also don't worry if they're wider or narrower, it really is not a big issue, your tart will look just as pretty
Cover the cheese with as many strips you need, horizontally.
Trim strips to size.
Add another strip, vertically, on the left hand side of the baking sheet, over the initial layer of dough strips.
Flip every other strip over, to the left.
Add a row of pepper strips.
Flip the dough strips back into the baking dish.
Flip the other strips over, to the left.
Add a row of zucchini strips then flip the strips back to their place, into the baking dish.
Repeat for the mushrooms and keep going until you're done filling the whole dish.
Add 3 more strips of dough to the remaining edges.
Fold all edges in and press lightly to seal the tart closed and prevent the cheese from spilling out when baking.
Brush egg all over.
Bake in the middle of the oven for 15-20 minutes or until the tart gets a nice, golden color.