Italian Vegetable Tart
Ingredients
250 g butter
250 g strong flour
1 tsp salt
1 tsp sugar
125 ml cold water
For the roasted vegetables
2 courgettes
1 red pepper, large
2 red onions
2 Tbsp olive oil, plus more to serve
salt, as needed
pepper, as needed
For the cheese mixture
1 handful fresh basil leaves
1 handful fresh coriander
125 g soft vegetarian goats cheese
2 Tbsp crème fraîche
1 garlic clove, crushed
To finish
3 tomatoes, large, sliced
1 egg, beaten
sea salt flakes, as needed
Instructions
STEP 1/6
Cut the butter into small cubes.
Attach the Knife Blade to the Food Processor.
Add the butter, flour, salt and sugar into the Food Processor bowl, pulse for a few seconds.
Add the water.
Switch the Food Processor to high speed.
Work the mixture together until the butter cubes become smaller cubes of about 5 mm, and the mixture resembles large breadcrumbs.
Wrap in cling film and place in the refrigerator for 20 minutes.
STEP 2/6
Roll the pastry out into a rectangle and fold into three layers.
Rotate by 90°, roll out again and fold into three.
Cover with cling film and refrigerate for 30 minutes.
STEP 3/6
Repeat the rolling out process then refrigerate for 20 minutes.
Heat the oven to 220°C.
Using your Food Processor, thickly slice the courgettes, red pepper and onions, place on a baking sheet and brush with olive oil and season to taste.
Roast in the oven until they start to soften (approx. 10 minutes) and leave to cool.
STEP 4/6
Using the Mill attachment, pulse your fresh basil and coriander until ground.
Using the Food Processor, mix together the goats cheese, crème fraîche, garlic and some of the freshly chopped herbs.
Season well.
STEP 5/6
On a floured work surface, roll out your pastry until it forms a circle approx. 3 mm thick and about 30 cm in diameter and place on a baking sheet.
Thickly spread your base with the cheesy mixture, leaving a clear 5 cm border all the way around.
Top your cheese with the sliced, roasted vegetables and sliced tomatoes, overlapping and layering your design as you wish.
Decorate with the remaining herbs and drizzle with olive oil.
Fold the border over slightly to overlap the edges of the topping.
Brush the crust with beaten egg.
STEP 6/6
Place on a hot baking tray and cook for approx. 25 minutes until the crust is golden brown.
Sprinkle with sea salt flakes if desired.
Leave to rest and serve warm.
Italian Vegetable Tart
Ingredients
250 g butter
250 g strong flour
1 tsp salt
1 tsp sugar
125 ml cold water
For the roasted vegetables
2 courgettes
1 red pepper, large
2 red onions
2 Tbsp olive oil, plus more to serve
salt, as needed
pepper, as needed
For the cheese mixture
1 handful fresh basil leaves
1 handful fresh coriander
125 g soft vegetarian goats cheese
2 Tbsp crème fraîche
1 garlic clove, crushed
To finish
3 tomatoes, large, sliced
1 egg, beaten
sea salt flakes, as needed
Instructions
STEP 1/6
Cut the butter into small cubes.
Attach the Knife Blade to the Food Processor.
Add the butter, flour, salt and sugar into the Food Processor bowl, pulse for a few seconds.
Add the water.
Switch the Food Processor to high speed.
Work the mixture together until the butter cubes become smaller cubes of about 5 mm, and the mixture resembles large breadcrumbs.
Wrap in cling film and place in the refrigerator for 20 minutes.
STEP 2/6
Roll the pastry out into a rectangle and fold into three layers.
Rotate by 90°, roll out again and fold into three.
Cover with cling film and refrigerate for 30 minutes.
STEP 3/6
Repeat the rolling out process then refrigerate for 20 minutes.
Heat the oven to 220°C.
Using your Food Processor, thickly slice the courgettes, red pepper and onions, place on a baking sheet and brush with olive oil and season to taste.
Roast in the oven until they start to soften (approx. 10 minutes) and leave to cool.
STEP 4/6
Using the Mill attachment, pulse your fresh basil and coriander until ground.
Using the Food Processor, mix together the goats cheese, crème fraîche, garlic and some of the freshly chopped herbs.
Season well.
STEP 5/6
On a floured work surface, roll out your pastry until it forms a circle approx. 3 mm thick and about 30 cm in diameter and place on a baking sheet.
Thickly spread your base with the cheesy mixture, leaving a clear 5 cm border all the way around.
Top your cheese with the sliced, roasted vegetables and sliced tomatoes, overlapping and layering your design as you wish.
Decorate with the remaining herbs and drizzle with olive oil.
Fold the border over slightly to overlap the edges of the topping.
Brush the crust with beaten egg.
STEP 6/6
Place on a hot baking tray and cook for approx. 25 minutes until the crust is golden brown.
Sprinkle with sea salt flakes if desired.
Leave to rest and serve warm.