Baked Risotto Vegetable Tart with Colorful Salad Sauce

(*) For a cake springform pan of 18 cm ø Can be prepared in advance.

Preheat the stove to 220 °C. Cut zucchetti into 3 millimeter thin slices, place in a large enough bowl and mix with olive oil (1). Season with salt, pepper and herbs de Provence. Place on a baking sheet lined with parchment paper and bake in the center of the oven for just under ten minutes.

Cool slightly and cover the bottom of the tart springform pan in a circle.

Cut the melanzane diagonally into five-millimeter-thick slices, place on a baking sheet lined with parchment paper, brush thinly with olive oil, bake in the center of the oven for about ten minutes. Remove, set aside.

Sauté onions and garlic in a little olive oil until soft, add long-grain rice, sauté briefly, extinguish with white wine, add vegetable broth, make risotto al dente, not too liquid, not too dry. Stir in grilled herbs, curd cheese and arugula, season strongly with salt and freshly ground pepper, spread evenly on the zucchetti and spread smoothly.

Arrange the slices of melanzana on top, press well until smooth and leave the whole to cool for several hours with the lid closed.

To serve, bake the risotto cake in a 200 degree oven for about half an hour. Turn out onto a plate and cut into cake pieces.

Mix all the ingredients of the salad sauce, season and bring to the table.

Tip: This risotto cake is excellent for entertaining guests and sc

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