This has taken me some time to get around to writing about. I've not really made any tarts or worked with pastry much before but this recipe sounded delicious.
The first step was to roast all the veg in various stages. Firstly, the peppers drizzled with oil were put into a baking dish de-seeded whilst the diced aubergine sprinkled with salt and pepper was spread out on a baking sheet. These were roasted for twelve minutes, when the diced sweet potato was added and roasted for a further twelve minutes. Finally the diced courgette was added roasted for a final twelve minutes. At this point the peppers were browned and soft and easy to tear into strips.
Meanwhile, the onions were sautéed with salt pepper and a bay leaf for around twenty-five minutes until browned and soft.
As I don't have a proper tart or flan tin, I used two slightly smaller Victoria sponge tins which were lightly greased. I used pre-made pastry which I rolled out to approximately 3mm thick, large enough to cover the base of the tin, push into the edges and hang over the side slightly. The pastry was baked for the first twenty minutes with a lining of paper on top and in the absence of baking beans I used some small dishes to weigh it down.
Now to build up the tart! First a layer of fried onions on the base, and then topped with a variety of the roasted vegetables. Next came small chunks of both ricotta and feta cheese and finally halved cherry tomatoes.
Two eggs and double cream were whisked together in a bowl with salt and pepper. This mixture was poured over the tart, leaving only the top of the cheese and tomatoes exposed. As my tins were pretty small, there was quite a bit left exposed but this was ok.
These were baked on a medium temperature for forty minutes or when the filling and pastry was golden brown.
This was a delicious meal that lasted all week, as well as freezing the second tart for another time.
And of course, what's cooking with pastry if you're not going to use the off cuts to make jam tarts!
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