2 ½ cups flour
1 teaspoon salt
2 sticks margarine
5 tablespoons ice water
4 -5 onions, sliced
3 tablespoons olive oil
2 cloves garlic, chopped
Salt and pepper to taste
2 small zucchinis, sliced into thin rounds
2 -3 plum tomatoes, sliced into thin rounds
1 baby eggplant, sliced into thin rounds
Fresh chives or scallions for garnish
Optional: Drizzle with pesto or honey mustard
For the crust: Combine the flour, salt, and margarine in a food processor. Using on and off pulses add the ice water until the dough comes together into a ball. Press into a round tart pan with removable bottom.
For the Filling: Heat the olive oil and add the onions. Sauté until soft, add garlic, and salt and pepper to taste. Pour the cooked onions into the tart and spread over the bottom of dough. Layer the zucchinis on the outer edge of the tart keeping them slightly overlapping and close together. Make two rows on the outer edge. Next layer the tomatoes in a circle, slightly overlapping each other. Now layer the eggplant in a circle, slightly overlapping decoratively. The outside circles should be zucchini, the middle tomatoes and the inner circles eggplant.
Brush the top with olive oil and sprinkle with salt and pepper.
Bake for an hour at 350 degrees. When it is done, garnish with chopped chives or scallions and drizzle with pesto or honey mustard.