Tools

Food Processors
Non stick cupcake tin
Large round cutter
Rolling pin
Baking paper
Baking beans or rice/pasta

Ingredients;

• 250g plain flour (plus extra for dusting)
• 125g butter
• 30g grated parmesan
• 1 egg yolk
• Black pepper
• A little butter for greasing

 
Filling

• 200g baby carrots
• 200g baby courgettes
• 75g chopped sundried tomatoes
• 125g mascarpone
• 1 medium egg
• 75g pesto
• 25g grated cheddar
• 25g grated parmesan
• Black pepper

 
Method:

Grease the tin with butter.
 
Blitz the cubed butter and flour in until it resembles breadcrumbs, then add the parmesan, black pepper and egg yolk. Blitz again adding a little cold water until a dough begins to form. Tip out on the surface, bring together and roll out to a large thin sheet of pastry using a little plain flour, (about the thickness of a pound coin)
 
Cut out rounds large enough to line the bottom and sides of each hole, (you can re roll the scraps) press in neatly and chill for 30 mins.
 
Preheat the oven to 180c fan, line the cases with scrunched up parchment squares, fill with baking beans and bake blind for 15 minutes.
 
Remove the paper and beans and bake for a further 10 minutes until crisp and golden.
 
Meanwhile, thinly slice the veggies into strips, place in a bowl, season, cover with some water and microwave or steam for a few mins until softened and bendy, pop into cold water and set aside.
 
Mix together the rest of the filling ingredients and  a couple of teaspoons of filling to each pastry case then roll up a couple of the sliced vegetables to form a spiral for the centre of your tart. Continue wrapping vegetable slices  around to form a rose like effect.
 
Bake at 160 degrees for 25-30 mins until the filling has set and the veggies are browning.

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