Full of Mediterranean flavours, this roasted vegetable tart is filling and perfect for dinner, or a lovely idea for a leisurely lunch with good company.
Ingredients:
For the pastry:
200g plain flour
100g cold butter, cut into small cubes
1/2 tsp salt
2-3 tbsp cold water
For the filling:
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 medium aubergine, diced
1 small courgette, sliced
4 tbsp olive oil
2 tsp fresh thyme sprigs, leaves picked
1 tsp dried basil
1 tsp dried oregano
5 cherry tomatoes, halved
100g ricotta cheese
100g feta cheese
2 medium eggs
200ml double cream
Salt and freshly ground black pepper
Pre-heat the oven to 180C. Heat 1 tbsp olive oil in a frying pan on medium heat. Sauté the onion with some salt for 15 minutes, stirring occasionally, until it turns brown, soft and sweet.
Place all the vegetables in a medium baking dish, drizzle with 3 tbsp olive oil, salt, pepper and 1 tsp each of thyme, basil and oregano. Roast in the oven for 30 minutes, stirring every 10 minutes. Remove from the oven and reduce the temperature to 160C.
Sift the flour and salt into a large mixing bowl. Add the butter and rub into the flour until the mixture resembles breadcrumbs. Add 2-3 tsp cold water and mix in with your hands until the dough comes together. Then turn out onto a lightly floured surface and briefly knead.
Roll out the dough to a circle large enough to line a 25cm-wide pan. Carefully line the pan with the dough, pressing into the edges and leaving the excess hanging over the top edge. Line the dough with a large sheet of parchment paper and fill it with baking beans or dried beans, then blind bake the crust for 30 minutes. Carefully remove the paper with the weights and bake for 10-15 minutes more.
Scatter the cooked onions over the bottom of the pastry and top with the roasted vegetables, arranging them evenly. Top with the tomato halves, skin side down, and small chunks of both cheeses. Scatter the remaining thyme leaves over the top.
Whisk the eggs and cream together in a small bowl with some salt and pepper, then carefully pour this mixture into the tart. Bake for 40-45 minutes or until the filling sets and turns golden. Remove and allow to rest for at least 10 minutes, then trim off the excess pastry, remove the tart from its tin and serve. Enjoy!
Jurgita Vaskel is a food blogger. Visit her blog at duonosirzaidimu.wordpress.com
