Roasted Vegetable tart
This is a great summers day dish, served cold with a rocket salad and some prosciutto. I did this recipe the first time for Food & Home a couple of years ago, it features on the Oasis buffet as a firm favourite.
Yield: 1 large tart 28-30 cm diameter
I like making my own slow roasted tomatoes, if you are on the lazy side use some sundried tomatoes
650g plum tomatoes cut in half (dried will be 220g – 280g)
1 crushed garlic clove
10ml olive oil
Pinch black pepper
Maldon salt to taste
1 tsp Thyme picked
40ml olive oil
3 baby marrows
2 medium brinjals
2 red peppers
1 red onion
15g pine nuts
7 garlic cloves roasted (more if needed)
40g pitted olives
80g cream cheese
1 tbsp chopped parsley
350-400g Short crust pastry
Season tomatoes with salt and pepper, add olive oil and thyme. Place in roasting tray with garlic bake at 70 C for 3-5 hours. This can be done the day before
Rub red peppers with a little oil and char grill until black, place in a plastic bag to sweat and leave before peeling.
Roast onion in oven at 180 C for 1 hour with garlic placed in foil and a touch of seasoning and oil. Re move skin, cut into 8 and put one side until needed.
Allow the garlic to cool slightly, cut across the whole bulb and squeeze out the soft sweet flesh. Set on side.
Wash trim baby marrows and slice into 5 mm slices.
Wash and trim brinjals slice into 5 mm slices.
Cook until golden remove and set one side.
Clean peppers remove skin and seeds, season cut into 3-4 cm pieces
For the base, mix garlic pulp, chopped parsley, cream cheese, Parmesan and ½ roasted chopped onion with pitted olives. Adjust seasoning.
Pre heat Oven
Line greased tart mould with rolled out pastry 3mm thick. Allow the pastry to hang over the sides.
Prick the base and blind bake at 200 C for 10-15 min
Remove and allow to cool slightly Trim excess pastry
Fill base with the cream cheese mixture
With alternating layers start on the outside overlapping tomato then brinjal, then pepper, baby marrow, onion start again with tomato repeat process until the whole tart is filled.
Sprinkle with Parmesan and pine nuts
Bake for 10-15 minutes at 180 C until golden brown