Little and Friday cafe we have a wonderful, filling recipe that’s bound to be the toast of the town!With winter setting in, comfort food during those long, cold evenings is definitely the way to go. Thanks to the good people at
From the new book – Treats From Little and Friday by Kim Evans – this recipe can be adapted to use a wide variety of seasonal, fresh veggies.
Roast Vegetable Tart
You will need:
Paprika and gruyere pastry
75g unsalted butter
1 ¼ cups flour
½ tsp paprika
½ tsp mustard powder
½ cup grated gruyere
Salt and pepper
1 egg yolk
2 tbsp iced water
1 cup grated parmesan
½ cup crumbled feta
2 tbsp basil pesto
8 chargrilled red and yellow capsicums, finely sliced
Salt and freshly-ground pepper
10 oven-roasted courgettes
18 oven-roasted tomatoes
8 oven-roasted mushrooms
Paprika and gruyere pastry
In a bowl, rub butter into flour until mixture resembles fine breadcrumbs.
In a separate bowl, mix together paprika, mustard powder, gruyere and salt and pepper. Mix in egg yolk and water.
Add cheese mixture to flour and lightly knead together to form a soft dough.
Wrap in cling film and rest in the refrigerator for at least 30 minutes before using. This pastry keeps well in the refrigerator for up to a week. Use leftover pastry to line extra tins, which can be wrapped in cling film and frozen until needed.
This pastry can be frozen in the tins. Thoroughly cover pastry-lined tins in cling film and freeze. When required, simply remove the cling film and fill; you do not need to defrost the pastry first.
Preheat oven to 180 degrees C. Cut courgettes lengthwise into 3mm slices. Place on a tray lined with baking paper and lightly coat with olive oil or canola oil spray. Season with salt and freshly-ground pepper and roast for 15 minutes or until soft and cooked through.
Grease a 12cm by 35cm loose-bottom tart tin.
On a floured bench, roll pastry out to 3mm thick and line tin. Place on an oven tray and refrigerate at least 30 minutes.
Preheat oven to 180 degrees C. Spread parmesan and feta over pastry case. This creates a seal that prevents pastry from going soggy.
Spread pesto over cheeses and cover with sliced capsicum. Season with salt and pepper.
Roll slices of courgette around your finger into tight spirals. Pack tightly into pastry case, spiral side up, until full.
Bake for 30 minutes or until pastry is golden. Leave to cool before removing tart from tin. Top with oven-roasted tomatoes and oven-roasted mushrooms.
While Kim says this is most definitely a summer tart, served hot, it can be a true winter warmer and a great way to use those winter veggies.
Please try this recipe and send us your feedback, or your recipes to share with our readers, by emailing us at: email@example.com .
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