Summer Veggie Tart
This is the perfect tart for sharing with a bunch of friends and a good Sauvignon Blanc on a lazy Saturday afternoon.
- Yields: 1 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 6:30 hours
Slow Roasted Tomatoes*
black pepper and Maldon sea salt to taste
1 clove garlic, crushed
2 tsp (10 ml) olive oil
1 tsp (5 ml) thyme, picked
*This step can be omitted by replacing with 280 g of sundried tomatoes.
1 whole garlic
1 red onion
40 ml olive oil
3 baby marrows
2 medium brinjals
80 g cream cheese
40 g Parmesan
40 g pitted olives
80 g hard cheese (Parmesan or Grana Padano)
1 Tbsp (15 ml) sugar
½ tsp (2.5 ml) salt
pinch of cayenne pepper
½ tsp (2.5 ml) chives, chopped
½ tsp (2.5 ml) parsley, chopped
133 g cold butter, cubed
15 g pine nuts
Slow Roasted Tomatoes
Preheat the oven to 70 °C
Season the tomatoes with salt and pepper; add the olive oil, garlic and thyme. Place on a roasting tray and bake slowly for 3-5 hours (this can be done the day before).
Rub the red peppers with a little olive oil and chargrill over an open gas flame or in the oven (at 200 °C) until blackened. Place into a plastic bag to sweat before peeling. Once cooled, peel the skin, remove the seeds, season and cut into 3-4 cm pieces.
Preheat the oven to 180 °C.
Season the garlic and onion with salt, pepper and a drizzle of olive oil, wrap in foil and roast for 1 hour. Remove the onion skin, cut into 8 wedges and set aside until needed. Allow the garlic to cool slightly, cut across the whole bulb and squeeze out the soft sweet flesh. Set aside.
Wash and trim the baby marrows and slice into 5 mm slices. Wash and trim the brinjals and slice into 5 mm slices. Pan fry or grill until golden and then set aside to cool.
Mix the roasted garlic pulp, chopped parsley, cream cheese, Parmesan, half of the roasted, chopped onion and the pitted olives. Adjust the seasoning.
Combine all of the dry ingredients together.
Add the cubed butter and mix in (by hand or electric mixer with a dough hook attachment). Add in the eggs and mix to form a dough.
Wrap in cling wrap and set aside to rest until ready to use.
Preheat the oven to 200 °C.
Roll the pastry out to 3 mm thick. Grease a 28-30 cm tart mould and line the dish with the pastry allowing it to hang over the sides.
Prick the base and blind bake for 10-15 min.
Remove and allow to cool slightly before trimming the excess pastry.
Preheat the oven to 180 °C.
Fill the base with the cream cheese mixture and smooth down.
With alternating layers, start on the outside and overlap slices of the vegetables – a slice of tomato, followed by a slice of brinjal, a piece of pepper, baby marrows and onion. Start again with tomato and repeat the process until the whole tart is filled.
Sprinkle with grated Parmesan and pine nuts. Bake for 10-15 minutes until golden brown. Allow to cool slightly and then serve.