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Paul Rowan's vegetable tart recipe - 13 November


Caramelised vegetable tart with haloumi and a pesto cream

Salad Mimosa

Caramelised vegetable tart with haloumi and a pesto cream

Packet puff pastry squares
2 courgettes, diced
1 aubergine, diced
1 red pepper deseeded and diced
1 green pepper deseeded and diced
1 large red onion peeled and diced
1/4 teaspoon chopped garlic
1 punnet cherry tomatoes cut in half width ways
2 tablespoon balsamic vinegar
1 tablespoon muscovado sugar
1/4 teaspoon basil pesto
1 tablespoon olive oil
30g butter
220g haloumi block cut into triangles
200ml Thai chilli sauce

220g sour cream
1-2 tablespoon basil pesto 

Method

Saute pepper, onion, courgette and aubergine in butter and oil for 3 mins.
Add garlic, balsamic and sugar stir through and bring to boil add tomatoes and cook for 3-4 mins till juices and sugar have caramelized.
Add pesto.
Divide veg mix between baking tins and invert pastry over top tucking in edges all round. Bake at 200 degrees Celsius for approx 15 mins.
Remove from tin and place pastry side down on plate.
Remove Haloumi from marinade, pan fry and place on top of tart.
Garnish with pesto cream and serve with salad mimosa.


Salad Mimosa

2 oranges peeled and filleted or cut into rondelles
3-4 lettuce hearts or chunks of iceberg lettuce
1 banana chopped
200ml cream
2 tablespoon lime cordial

Wash and dry lettuce hearts or break up iceberg if used.
Toss in a bowl with banana and oranges and dress with cream and lime cordial mixed together.


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