This recipe is from Foodtown magazine, which I personally think is the best(/most realistic to make) food magazine out there at the moment. Yes, I feel a bit ashamed at liking a supermarkets own magazine, but its good (Matt and I are using a lot of recipes from it), so I have overcome the shame.
Summer Vegetable Tart
1/4 cup olive oil
1 Cup diced red/yellow capsicum
1 courgette, diced
1 small eggplant, diced
1/2 red onion, diced
1 teaspoon vegetable stock
1 cup cream
1/2 cup parmesan or normal cheese and parmesan or normal cheese for sprinkling
freshly ground pepper and salt.
Buy shortcrust pastry, or make your own. (I have done both for this recipe. Homemade is better!)
Use any shortcrust pastry recipe, or the one below:
1 Cup flour
Pinch of salt
90g cold butter, cubed
1 egg yolk
1 1/2 tspn ice cold water
|Looks SO healthy. Don't worry we'll be adding cheese and cream soon|
Pop all the ingredients (except water) into a food processor, and process until it becomes like a pastry. Add the water and more butter if necessary. Slightly kneed the mixture, then let it rest for 30 mins in the refrigerator in glad wrap.
On a slightly floured surface, roll out flat to make the size you need. Cut the shapes out if you are doing the muffin sized version, or roll out smaller balls for the medium sized version.
Put in tin/s and brush with water. For the large or medium size ones you will need to blind bake, so brush with water or egg yolk, and bake at 180 for about 15-20 mins.
Heat the oil in a large frying pan, add the diced veges and the stock powder. Saute for about 5-10 mins.
Fill the tart/s with the mixture. In another bowl whisk the eggs and cream together, add parmesan/cheese and season to taste. Pour over the tart/s. Sprinkle extra cheese on top and cook at 180 for about 15-20 minutes
We ate it with homemade garlic bread. (I'm gonna save that recipe for another time. You could just google a recipe for it. You really should google a recipe and make it right now, cos garlic bread is SO good.)