Egg tartlets with pisto

Today I bring a delicious recipe: Individual egg tarts with pisto. It's an easy recipe to prepare and will be a complete success at home.

With the cold weather, it's indisputable that it's the perfect time to turn on the oven, and what better than enjoying dishes that, even if simple and uncomplicated, fill our home with the warmth of home and ochre-colored flavors.

These little tarts are a starter that never fails at home. We all like to share… But if we can have our own personal tart just for ourselves, we like it even more! These removable-bottom molds make it easy for you, since you don't even have to grease them, you just place the dough, fill and bake! To unmold, a simple tap on the base and the tart pops out by itself! Who could resist them?

Pallarès carbon steel knives, T&G wooden board, Birkmann tartlet molds and Nezumi ceramic plate by Tokyo Design Studio.

Ingredients

• 2 rolls of shortcrust/pâte brisée
• 1 zucchini
• 1 medium eggplant
• 2 red onions
• 2 tomatoes
• 1 medium red bell pepper
• 1 yellow bell pepper (optional)
• Pinch of salt and pepper to taste
• Extra virgin olive oil
• Sprigs of fresh rosemary

Preparation

1. Preheat the oven to 200º. We begin by washing the vegetables and peeling the onions. Place a frying pan or skillet over medium heat with a splash of oil and start sautéing the chopped onions.
2. Meanwhile, slice the eggplants, zucchinis, tomatoes and peppers thinly with their skins on.
3. Once the onion becomes translucent, add the rest of the vegetables, season with salt and pepper to taste and let simmer for about 15 minutes over medium heat, stirring occasionally. Set aside.
4. Meanwhile we prepare the tartlets using the removable-bottom molds. Line them well with the shortcrust discs (previously cut to size). Make sure the dough covers completely up to the edges and press firmly so they don't collapse while baking. Prick the bottom of each one and bake for 10 minutes (following the manufacturer's instructions). You can also make it at home.
5. Carefully remove the tartlets from the oven and fill them with the pisto that you already have ready.
6. Next you can crack some quail eggs on top and return them to the oven for another 10-15 minutes at 180º so they set.
7. Remove from the oven, adjust salt and pepper to taste and serve with a bit of fresh rosemary.

Pallarès carbon steel knives, Birkmann tartlet molds, Fleur de Ligne porcelain bowl by Tokyo Design Studio and Le Creuset skillet frying pan

Notes:

• When baking the shortcrust pastry, you can use the ceramic baking beads as weights.
• About 3 to 5 minutes before the pastry is baked, you can brush the sides with beaten egg so they look glossy.
• You can serve the tartlets with the egg as I did, or just with the pisto. Another good option is to sprinkle grated cheese on top and brown them under the grill.
• I chose quail eggs because they are smaller (more suitable for the size of these tartlets), but if you prefer or if you're making a large base tart, you can use chicken eggs — they'll be just as delicious!