Late Summer Vegetable Tart

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Seven Spoons


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1 medium eggplant, cut into 1/4-inch slices

1 medium zucchini, cut into 1/4-inch slices

1 large onion, sliced thinly

2 x shallots, sliced thinly

2 x cloves garlic, minced

2 tbsp white balsamic vinegar

1 tsp fresh thyme leaves picked from their stems, plus more for garnish

2 x beefsteak tomatoes, cut into 1/4-inch slices

4 oz herbed unripened goats cheese

Parmesan cheese (an ounce or so)

Fresh mozzarella (around 1/2 a large ball)

Good quality olive oil

Kosher salt and freshly-ground black pepper

1 9-inch pastry shell of your choice, partially baked

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