(6 persons)

For the bread dough:
300 gr of strong flour; water; salt; 1/2 sachet of dried yeast; 1 spoon of sugar; 1 tablespoon of oil.

For the filling:
1/2 litre of double cream; 100 gr of fontina (alternatively you can use chees slices); 100 gr of parmigiano reggiano; 5 eggs; 1 large red onion; 1 crougette; 1 carrot; salt; pepper.

Mix the flour with the yeast, a pinch of salt, the sugar and the oil. Add as much tepid water as it takes to obtain a tender (not too tender) dough.

Work it for ten minutes then leave it in a cool dry place for 1 and a half hours. Work it again for 5 minutes and leave for 2 more hours.

Cut the onion, aubergine and carrot in long 1 cm thick slices and blanch the carrot slices in hot salted water for 1 minute.

Beat the eggs and mix them with the parmisan and the cream salt and pepper.

Heat the oven to 200 degrees.

Roll the dough to obtain a 1cm thick layer and place it in a tin with big borders.

Place the fontina or cheese slices on the dough at the bottom of the tin. Add the mixture eggs, parmisan and cream.

Place the vegetables in the eggs mixture and put the tart in the oven for approximately 35-40 mins or till the mixture becomes solid and golden brown.

Leave to cool.