We also tried a couple of other things from the series, one of which is this Mediterranean Vegetable Tart. I just feels so summery to me, so it is perfect for this time of year! And the reality is that you can't go past puff pastry!
It's time for us to make it again and so today I am sharing the recipe so we can find it when we need to.
Mediterranean Vegetable Tart (Tom Kerridge)
280g/10oz ready-rolled light puff pastry
200g/7oz baby zucchini, cut into 15mm/⅝in slices
1 large red capsicum/pepper, cored, seeds removed, cut into 2cm/¾in chunks
1 large yellow capsicum/pepper, cored, seeds removed, cut into 2cm/¾in chunks
1 red onion, cut into 2cm/¾in chunks
4 garlic cloves, sliced
2 sprigs rosemary, leaves picked and finely chopped
4 sprigs thyme, leaves picked
olive oil spray
1 tbsp semi-skimmed milk
100g/3½oz cherry tomatoes, halved
75g/2¾oz goats’ cheese, crumbled
sea salt and freshly ground black pepper
Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.
Put the zuchinni, capsicum and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking paper, lay the vegetables on it and spray 15–20 times with oil.
Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside.
Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve.
200g/7oz baby zucchini, cut into 15mm/⅝in slices
1 large red capsicum/pepper, cored, seeds removed, cut into 2cm/¾in chunks
1 large yellow capsicum/pepper, cored, seeds removed, cut into 2cm/¾in chunks
1 red onion, cut into 2cm/¾in chunks
4 garlic cloves, sliced
2 sprigs rosemary, leaves picked and finely chopped
4 sprigs thyme, leaves picked
olive oil spray
1 tbsp semi-skimmed milk
100g/3½oz cherry tomatoes, halved
75g/2¾oz goats’ cheese, crumbled
sea salt and freshly ground black pepper
Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.
Put the zuchinni, capsicum and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking paper, lay the vegetables on it and spray 15–20 times with oil.
Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside.
Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve.
Weekly meals
Saturday - Roast beef, vegies and gravy
Sunday - Roast beef, vegies and gravy
Monday - Fried chicken, mashed potato and gravy
Tuesday - Homemade pizza
Wednesday - Zucchini and Mushroom risotto
Thursday - Pork chop, potato gratin, broccoli and cauliflower bake
Tuesday - Homemade pizza
Wednesday - Zucchini and Mushroom risotto
Thursday - Pork chop, potato gratin, broccoli and cauliflower bake
Friday -
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That looks like a good vegetarian dish. Thanks for continuing the Weekend Cooking blog party.
ReplyDeletebest...mae at maefood.blogspot.com
Thanks for your continued participation Mae!
DeleteOh, this sounds really good and pretty easy. And I agree that it screams summer!
ReplyDeleteSummer!!!! That's me screaming it!
Deletethis sounds great. we too are trying to get healthy and keep the weight down so this is perfect.
ReplyDeleteWe are not really trying as hard as we should Sherry!
DeleteTastes good Vicki!
ReplyDelete