Tuesday, 18 January 2011

Vegetable Tart

This is another simple dish that is easy to cook and can easily be converted to suit anybodies tastes however fussy an eater they are. For this dish you will need:

2 red onions cut into wedges, Cherry tomatoes,1 red pepper cut into chunks, 1 green pepper, cut into chunks. Olive oil for drizzling. 1 sheet ready rolled puff pastry. Tomato puree, 100g mozzarella sliced,
250g grated cheddar, 1 egg beaten.

To begin preheat the oven to 220°C, Gas Mark 7 and lightly oil a flat baking tray.

Next put the onions, cherry tomatoes and peppers on a baking tray and drizzle them lightly with olive oil and roast for 15 minutes or until just tender. Allow them to cool slightly.

Then unroll a pastry sheet and lay on a baking sheet .Score the pastry with a sharp knife about 1 to 2cm from the edge. Spread the tomato puree onto the pastry within the scored line, then sprinkle the grated cheddar onto the tomato puree. Finally top the cheddar with the roasted vegetables and mozzarella, brush the remaining pastry borders with the beaten egg and bake it for 12-15 minutes, until the borders are risen and golden brown and the cheese is bubbling.

Remove from the oven and serve warm. We usually serve this dish with a fresh salad and warm garlic bread.

We always enjoy this dish and in the summer it is equally as nice served chilled at lunchtime.

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