Tarts and Pies

Mediterranean Vegetable Tart

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With the opening of Oliver’s, my new place of work, the last few weeks have certainly been very busy and my blogging has taken a backseat. But I’ve decided that Wednesdays are to be my new blog day so please check back for a new recipe every Wednesday!

To kick off my new weekly recipe post I’m using the one from my slot on BBC Radio Ulster-a very easy and tasty Mediterranean Vegetable Tart. As an avid believer in making your own pastry I would encourage you to give puff pastry’s cousin-‘rough puff’ a go. It will yield nearly the same results in a quarter of the time but the big bonus is the sense of achievement from making it from scratch. Your dinner guests will be highly impressed! For the vegetables feel free to use whatever is handy to you, just remember that in the oven they will release moisture which the pastry will absorb. Pre-cooking such vegetables (like we have with the courgette) will help to prevent this from happening so consider doing something similar.

You will need:

Rough-Puff Pastry:
230g plain flour
½ tsp salt
200g chilled butter, cubed
Juice of ½ lemon
200ml cool water

Red onion marmalade:
3 large red onions
125ml balsamic vinegar
70g brown sugar (approx.)
Salt/freshly ground pepper

Filling:
1 Courgette
2 Tomatoes
1 yellow pepper
¼ chorizo sausage
250g Feta cheese
Bunch of flat leaf parsley, finely chopped

Sundried tomato oil

How to do it:

Rough Puff pastry
1. Mix the flour and salt in a bowl and add the cubed butter. Mix the lemon juice with the water and stir in enough to the flour mixture to make shaggy dough.
2. Place on a floured work surface and roll into a rectangle. Fold the bottom third up and the top third down like a business letter, seal the sides then wrap and chill for 20 minutes. Complete a total of 4 turns before using.

3. Roll out to a large rectangle to fit your tray. Cut a rectangular shape to the required size and place this onto the tray and score the dough forming a frame 1cm from the outside of the dough. Prick the dough evenly all over and return to the fridge for a final rest.

Red onion marmalade
1. Thinly slice the red onions and place in a sauté pan with the balsamic vinegar and approx. 50g of sugar.
2. Cook for 10 mins with the lid firmly closed until the onions are soft. Once soft, remove the lid and allow the vinegar to cook off, adding more sugar to taste if necessary. Finally add salt/freshly ground pepper to taste.
Filling
1. Thinly slice the courgette and sear on a griddle pan until wilted and charred. Place in a bowl and toss with some of the sun-dried tomato oil, salt and pepper.
2. Thinly slice the tomatoes into circles, set aside.
3. Julienne the peppers and wilt over a medium high heat until just soft. Evenly cube the feta and place in a bowl with the remaining tomato oil and pepper and toss gently.

To assemble:

1. Preheat the oven to 220°C/200°C Fan/Gas 7. Take the chilled pastry base from the fridge and bake for 10 minutes, remove from the oven and spread over the marmalade and top with a layer of the tomatoes. Bake for a further 5 minutes.
2. Add a layer of the peppers, then the courgettes, sprinkle over the feta cheese followed by the chorizo and bake until the pastry is well risen and golden-about 5-10 minutes.
3. Sprinkle over the parsley just before serving.

 

Serve with some hummus, vegetable sticks and a nice glass of Sangria and it’ll be as if you’re on your holidays. Thanks for visiting and look out for next weeks recipe.

 

Stephen

 

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