Roasted Vegetable Tarts with Parmesan Pastry

Ideal as a starter or a light meal, these tasty tarts are packed full of Mediterranean flavour. Delicious Parmesan pastry that can be made in advance with a creamy herb filling, roasted vegetables, juicy sun-blush tomatoes and finished with fresh basil.

RECIPE INFO

Serves 4-6

Preparation Time
min

Cook time
min

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Cook's NoteLarge cookie cutters are available from cook stores, alternatively use a similar sized glass tumbler dusted with flour. If you do not have baking beans dried beans or rice can be used.
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INGREDIENTS

Roasted vegetables & filling

  • 3 small courgettes, each diagonally sliced into 12 pieces 4-5mm thick
  • 3 small red onions, each cut into 6 wedges
  • 1½ tablespoons olive oil
  • 18 small sun-blush tomatoes
  • 2 large eggs
  • 200ml crème fraîche
  • ½ teaspoon dried Mediterranean mixed herbs

Pastry

  • 175g plain flour, sieved plus extra for rolling
  • 50g freshly grated Parmesan cheese
  • 100g butter, chilled and cubed
  • ½ teaspoon paprika
  • 5-6 teaspoons water
  • Sea salt and pepper to season
  • Greek or small basil leaves to decorate
  • Baking paper and baking beans for blind baking

METHOD

Pre-heat the oven to 220°C/200°C fan/Gas Mark 7.

Place the prepared courgettes and onions into a bowl and toss together with the olive oil, a pinch of salt and pepper. Lay them out flat on a baking tray and part-roast in the pre-heated oven for 20 minutes. Set to one side.

Reduce the oven temperature to 170°C/150°C fan/Gas Mark 3.

To make the pastry, place the flour, grated parmesan, paprika, butter and a generous pinch of salt into a mixing bowl. Rub the butter into the flour mixture until it resembles breadcrumbs.Add 5-6 teaspoons of water and bring the mixture together to form a dough. Wrap in clingfilm and rest in a cool place for 30 minutes.

Dust a work surface with some of the extra flour and roll out the pastry to approximately 3mm thick. Cut 6 rounds using a large 11-12 cm cookie cutter and line the tart tin cups by pressing gently into the flutes, ensuring the pastry fills the entire cup. Prick the bases using a fork, place a circle of baking paper into each pastry-lined cup and fill with baking beans.

Bake in the oven for 15 minutes, remove the beans and paper and return to the oven for 5 minutes more.

Beat the eggs, crème fraîche and dried herbs together with a pinch of salt and pepper and spoon equally between the part-baked pastry cups.

Arrange the vegetables on the top in a fan pattern using 6 pieces of roasted courgette alternated with onion and tomato.

Place in the oven and bake for 20-25 minutes or until the filling has set.

Scatter with a few basil leaves before serving.

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