Savoury Roast Vegetable Tart
Serves: 6
- Careme short crust pastry
- 1 large zucchini
- 1 medium sweet potato
- 1 red capsicum
- 1 red onion
- 2 cloves garlic
- 4 eggs
- 300mls thin cream
- 4 truss tomatoes, sliced
- 2 tbsp chopped basil, plus basil leaves to garnish
- 2 tbsp olive oil
- Preheat the oven to 180 deg C.
- Cut the zucchini, sweet potato, onion and casicum into 2cm pieces. Toss with the garlic and olive oil and season. Spread onto a baking tray and roast for 30 minutes.
- Roll out the pastry on a floured worktop and use to line a greased 24cm loose-bottomed tart tin. Chill for 15 minutes.
- Line the pastry shell with a sheet of baking paper. Fill with baking beans or rice and bake for 10 minutes. Remove paper and baking beans or rice and return to the oven for a further 5 minutes.
- Arrange the roasted vegetables and basil in the tart.
- Beat together the eggs and cream and seaseon. Pour over the vegetable filling, then overlap the sliced tomatoes around the edge of the tart. Place in the oven and bake for 30 minutes or until the filling is set. Serve warm or cold garnished with basil leaves.
