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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 16 - Mediterranean Vegetable Tart


Jessica Arnott

Mediterranean Vegetable Tart

Serves 4

 

Pastry

400g plain flour

200g butter

2 egg yolks

2 teaspoon salt

1 tablespoon fresh thyme leaves

 

Eggplant puree

1 medium eggplant (350g)

2 spring onions, roughly chopped

30ml cream

 

Roast tomatoes and zucchinis

4 small tomatoes, halved lengthways

8 baby zucchinis

2 sprigs rosemary

20ml vegetable oil

salt and pepper

 

Cavalo Nero

30g butter

1 small onion, thinly sliced

5 leaves cavalo nero, shredded

50ml verjuice

salt and pepper

 

Herb salad

1/2 cup basil leaves

1/2 cup parsley leaves

1/4 cup finely sliced spring onion

1 birds eye chilli, finely chopped

1/2 large red chilli, finely chopped

30ml vegetable oil

30ml verjuice

salt and pepper

 

  • Preheat oven to 200C.
  • For the pastry, combine all ingredients in a food processor and pulse until combined. If a little dry and add a splash of cold water until a dough forms.
  • Turn out onto a sheet of cling film and pat into two flat discs. Refrigerate until firm.
  • Roll out to 3m thick and cut 4 x 15cm circles. Bake on a greased tray for 12-15 minutes or until golden and crisp. Set aside.
  • Place whole eggplants on gas hob and turn occasionally until skin is charred and flesh is tender about 15 minutes. Wrap in foil, set aside until cool enough to handle. Remove skin and place flesh into a food processor with spring onions and cream. Season and process until smooth. Set aside.
  • Season tomatoes and zucchinis and place on baking tray. Scatter with rosemary and drizzle with oil. Roast for 20 - 25 minutes until soft and golden. Slice zucchinis in half lengthways. Set aside.
  • For the cavalo nero, melt butter over a medium heat. Add sliced onion and saute until soft and translucent. Add cavalo nero and cook, stirring until beginning to soften. Add verjuice and cup water and simmer until liquid almost evaporated. Set aside and keep warm.
  • For the salad, combine ingredients in a medium bowl and season. Set aside.
  • To assemble, place a pastry round in centre of each plate. Spread with a thin layer of eggplant puree. Squeeze excess moisture from cavalo nero and place over eggplant puree. Top with tomatoes and zucchinis and a pile of salad and season.

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