Roasted Vegetable Tarts with Parmesan Pastry

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
4-6 4-6
Roasted Vegetable Tarts with Parmesan Pastry
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Roasted Vegetables & Filling
  • 3 small courgettes, each diagonally sliced in to 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
Other
  • Sea salt and pepper to season
  • Greek or small basil leaves to decorate
  • Baking paper and baking beans for blind baking

  • Method

  • 1
    Pre-heat the oven to 220°C/200°C fan/Gas Mark 7.
  • 2
    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.
  • 3
    Reduce the oven temperature to 170°C/150°C fan/Gas Mark 3.
  • 4
    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.
  • 5
    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.
  • 6
    Bake in the oven for 15 minutes, remove the beans and paper and return to the oven for 5 minutes more.
  • 7
    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.
  • 8
    Arrange the vegetables on the top in a fan pattern using 6 pieces of roasted courgette alternated with onion and tomato.
  • 9
    Place in the oven and bake for 20-25 minutes or until the filling has set.
  • 10
    Scatter with a few basil leaves before serving.Cook's Notes
  • 11
    Large cookie cutters are available from cook stores, alternatively use a similar sized glass tumbler dusted with flour.
  • 12
    Baking paper muffin cases are a perfect size for baking tarts blind.
  • 13
    If you do not have baking beans dried beans or rice can be used.
  • 14
    Greek basil has small leaves with intense flavour which are ideal for small tarts.