Veggie spiral tart with zucchini & eggplant

Preheat the oven to 180°C. Prepare the pie crust as indicated on the packaging or use your own recipe. The pie crust dough has to chill for at least 15 min after you take it out of the oven. Roll out the dough very thinly. Grease a round baking tin with some olive oil and fill the baking tin with the dough. Coat the bottom and sides of the tart with the pesto. Cut the zucchini and eggplant into thin slices (±0,5 cm). Place the slices zucchini and eggplant alternately in the baking tin until the entire baking tin is filled. Make sure that there’s almost no space between the different slices. Cut the garlic into small pieces and put this between the different slices of zucchini and eggplant. Coat the slices of zucchini and eggplant with olive oil and finish with some sea salt, black pepper and thyme. Bake the veggie spiral tart for about 35-40 minutes. Enjoy!