Summer Vegetable and Pesto Tart
For the shortcrust pastry case:
- 125g butter, cubed
- 250g flour, sifted
- ¼ cup water, to bind
For the filling:
- 150g mature cheddar cheese, grated
- 50g chevin goat’s cheese
- Assorted thinly sliced grilled vegetables (e.g. baby marrow, butternut, purple brinjal, beetroot, sweet potato and kale)
- 1 ½ cup cream
- 3 free-range eggs, beaten
- 10g chives, chopped
- Sea salt and freshly ground black pepper, to season
- 125g basil pesto
To make the shortcrust pastry case, place the butter and flour into a food processor and pulse until the texture becomes like breadcrumbs. With the motor running slowly, add a tablespoon of water at a time until a dough starts forming. Turn out onto a floured surface and knead into a ball (knead for no longer than 5 minutes). Wrap in cling film and chill for 30 minutes.
Grease a Le Creuset 23cm Signature Skillet and line with baking paper. Roll out the pastry dough between two sheets of baking paper to keep it from sticking. Press into the skillet, making sure the edges hang over slightly, and prick the base of the pastry numerous times with a fork. Chill in the fridge for 20 minutes.
Preheat the oven to 180°C. Blind bake the pastry, weighted down with baking paper and baking beans for 15 minutes until lightly golden. Spread the cheddar cheese and dot the goat’s cheese over the base of the pastry. Arrange the grilled vegetables in a spiral alternating between the vegetables until you fill the tart case.
In a bowl, whisk together the cream, free-range eggs, chives and seasoning. Pour the mixture into the pastry case, and bake for 40-45 minutes until set and golden. Leave to cool slightly before serving with a drizzle of basil pesto.