vegetable sun tart
if you over planted your sun vegetables this summer and you want to try a delicious way to pack all those hearty ingredients into a decadent dish, then try this recipe for sun vegetable pie . this recipe combines flavorful spices and herbs with hearty vegetables into a flaky and buttery crust . this dish is perfect for a cool fall evening after you harvest the veggies, or a lazy sunday evening when the family wants to binge watch their favorite show.
butter, olive oil, water, flour, tomatoes, zucchini, eggplant, anchovy, pine nuts, basil
- 70.0 gram butter
 - 30.0 gram olive oil
 - 150.0 milliliter water
 - 200.0 gram flour
 - 2.0 tomatoes
 - 1.0 zucchini
 - 1.0 eggplant
 - 1.0 jar anchovy
 - pine nuts
 - basil

- prepare the dough in a bowl by mixing the flours and a pinch of salt together.
 - make a well in the center and add the olive oil, butter and water.
 - mix with a wooden spoon to make a smooth dough.
 - then knead it a little on the work top.
 - let stand for 30 minutes.
 - finely chop vegetables.
 - preheat the oven to 320f.
 - roll out the dough and cut circles of dough with a cookie cutter, place on a baking sheet covered with parchment paper.
 - prick the dough with a fork and spread the dough with a tablespoon of anchovy.
 - cover with vegetables arranged in a rosette.
 - add a little salt, the basil, pine nuts and a drizzle of olive oil.
 - bake for 30 minutes.
 - serve warm with mixed greens.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 70.0 gram butter
- 30.0 gram olive oil
- 150.0 milliliter water
- 200.0 gram flour
- 2.0 tomatoes
- 1.0 zucchini
- 1.0 eggplant
- 1.0 jar anchovy
- pine nuts
- basil

 ### Assistant: The ingredients you'll need are:
- 70.0 gram butter
- 30.0 gram olive oil
- 150.0 milliliter water
- 200.0 gram flour
- 2.0 tomatoes
- 1.0 zucchini
- 1.0 eggplant
- 1.0 jar anchovy
- pine nuts
- basil


You can follows these steps to make the recipe:
- prepare the dough in a bowl by mixing the flours and a pinch of salt together.
- make a well in the center and add the olive oil, butter and water.
- mix with a wooden spoon to make a smooth dough.
- then knead it a little on the work top.
- let stand for 30 minutes.
- finely chop vegetables.
- preheat the oven to 320f.
- roll out the dough and cut circles of dough with a cookie cutter, place on a baking sheet covered with parchment paper.
- prick the dough with a fork and spread the dough with a tablespoon of anchovy.
- cover with vegetables arranged in a rosette.
- add a little salt, the basil, pine nuts and a drizzle of olive oil.
- bake for 30 minutes.
- serve warm with mixed greens.
- .

