Roasted Summer Vegetable Tart |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This tart makes a great brunch or lunch dish. The vegetables can be replaced with red capsicum, beans, eggplant or whatever else is fresh at the time. Another Summer recipe I found while searching for things to cook when trying to deal with a week of 40°C+ (104°F+) weather! :p Recipe by Lauraine Jacobs, originally published in The Sydney Morning Herald, Tuesday October 16, 2007 and found on .au Ingredients:
400 g puff pastry |
2 medium fennel bulbs, cut into 3cm dice |
1 red onion, cut into 3cm dice |
4 small potatoes, scrubbed and cut into 3cm dice |
2 zucchini, cut into 3cm dice |
2 tablespoons extra virgin olive oil |
salt & freshly ground black pepper |
4 eggs |
6 tablespoons creme fraiche |
3 medium tomatoes, sliced |
1/4 cup flat leaf parsley, finely chopped |
1/4 cup basil, finely chopped |
Directions:
1. Preheat oven to 200°C.
2. Roll out the pastry and use it to line a 24cm loose-bottomed flan tin. Prick the bottom and refrigerate.
3. Place the fennel, onion, potatoes and zucchini in an oven dish with the oil.
4. Season with salt and pepper and bake for 15 minutes, until cooked through. Remove from the oven and cool.
5. Put an oven tray in the oven and turn the heat up to 220°C /430°F (the hot tray will help the pastry base to cook).
6. Place the cooled vegetables in the tart shell.
7. Beat the eggs with the creme fraiche, season with salt and pepper and pour on to the vegetables. Arrange slices of fresh tomato on top and scatter with chopped herbs.
8. Bake for 45 minutes, until puffed and golden.
9. Serve warm.
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