Making Summer Vegetable Tart

This is an easy and quick way to use up gluts of some vegetables, and you can swap out ingredients for whatever you happen to have. For this version you’ll need:

Sheet of ready made puff-pastry (or hand make a sheet)
2 medium or 1 large courgettes (make sure that the skins aren’t too tough)
3 large tomatoes or a couple of handfuls of cherry tomatoes
2 medium red onions
100g Goats Cheese
Small bunch of basil (or dried flakes)
Small bunch or oregano (or dried flakes)
Regular olive oil & extra virgin olive oil
Balsamic vinegar
Salt & Pepper

1. Preheat you oven to 200°C or whatever temperature recommended on you pastry packet.

2. Take a baking tray that’s large enough for you to roll out your puff pastry sheet out onto. Pour a little regular oil on the sheet and grease the sheet thoroughly (use a pastry or oil brush if you need to).

3. Put the puff pastry sheet onto the baking tray, and with the tip of a sharp knife, score around the outside edge of the pastry about 1 to 2 cms from the outside edge – be careful not to cut all the way though the pastry, and don’t cut to the edges. (This allows for a crust to form around the outside of your tart when it cooks). Put the sheet to one side.

4. Now slice up all your vegetables. Slice onions to form rings, and thin to medium slices of courgettes and tomatoes (if you’re using cherry tomatoes, slice in half or if really small leave whole). Cut goats cheese into slices too.

5. Now layer the vegetables onto the pastry sheet starting with the onions, next the tomatoes and finally the courgettes. Sprinkle the herbs over the top of the courgettes and then add the goats cheese.

6. Drizzle lightly with extra-virgin olive oil, balsamic vinegar and add a good sprinkle of salt and pepper.

7. Cook in the oven for about 20 mins. at 200°C or until the pastry is cooked. Be careful not to burn the edges of the pastry!

8. Serve with a light green salad.

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