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Mediterranean Vegetable Tart


With Sarah King

Mediterranean Vegetable Tart

Serves 6 8
Freezes well No
No nuts, soy, sugar

Ingredients
1/2 batch savoury pastry
1 tablespoon gluten free baking flour
1 small eggplant
1 courgette
1 capsicum
1/2 small red onion
1/2 cup pasta sauce (recipe page)
1 cup grated cheese
1 teaspoon dried or fresh chopped herbs
Pinch salt and pepper
Fresh basil leaves (optional)

Method
Preheat oven to 180C Line a baking tray with baking paper
On a floured board, roll out the pastry to the size of your baking tray.
Roll the pastry up the un roll on to the baking tray. Leave the sides uneven, its a quick way to create a rustic looking tart.
Cut the egg plant, courgette, capsicum and onion into 1 cm wide pieces and spray or lightly brush with oil.
Grill in a panini press or oven until lightly brown, being careful not to overcook as they will be cooked again in the tart.
Leaving an inch boarder around the pastry spread the pasta sauce across the tart, then scatter over the cheese.
Layer the grilled vegetables across the cheese then sprinkle with salt, pepper and herbs.
Using the baking paper fold the sides up towards the centre of the tart then lightly pinch the folds to keep them in place.
Bake for 30mins or until the pastry is golden brown
To serve carefully slide tart onto serving platter, or simply serve from the baking tray.
Serve warm with a light salad

Tips
Chicken, Brie and Cranberry Tart Replace the vegetables with cooked sliced chicken, the pasta sauce with cranberry sauce and place slices of brie or camembert over the cheese
This recipe makes wonderful individual tarts. Simply cut your pastry into 6 pieces after rolling then continue with the recipe.

(Broadcast 25 October 2012)


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