Roasted Vegetable Tarts with Parmesan Pastry
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
- 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
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.