Rainbow vegetable tart recipe
Vegetable ribbons make an attractive tart – get creative with their colours and arrangement. It’s wise to lightly cook and soften them first, as they will be tricky to handle and keep in place otherwise.
Recipe from The Hidden Hut by Simon Stallard. Published by Harper Collins, £20, out now.
Ingredients
- 1 small parsnip
- 1 small courgette (zucchini)
- 1 large raw beetroot
- 3 tbsp sunflower oil, for frying
- 0.5 large onion, sliced lengthways
- 300 g soft, crumbly goat's cheese
- 2 large eggs
- 50 ml double cream
- 2 tbsp chopped oregano leaves
- 2 tbsp chopped thyme leaves
- 1 pinch sea salt and freshly ground black pepper
- 320 g ready-rolled shortcrust pastry
- 5 tbsp plain flour, for dusting
- 1 small carrot
- 1 small parsnip
- 1 small courgette (zucchini)
- 1 large raw beetroot
- 3 tbsp sunflower oil, for frying
- 0.5 large onion, sliced lengthways
- 10.6 oz soft, crumbly goat's cheese
- 2 large eggs
- 1.8 fl oz double cream
- 2 tbsp chopped oregano leaves
- 2 tbsp chopped thyme leaves
- 1 pinch sea salt and freshly ground black pepper
- 11.3 oz ready-rolled shortcrust pastry
- 5 tbsp plain flour, for dusting
- 1 small carrot
- 1 small parsnip
- 1 small courgette (zucchini)
- 1 large raw beetroot
- 3 tbsp sunflower oil, for frying
- 0.5 large onion, sliced lengthways
- 10.6 oz soft, crumbly goat's cheese
- 2 large eggs
- 0.2 cup double cream
- 2 tbsp chopped oregano leaves
- 2 tbsp chopped thyme leaves
- 1 pinch sea salt and freshly ground black pepper
- 11.3 oz ready-rolled shortcrust pastry
- 5 tbsp plain flour, for dusting
- 1 small carrot
Details
- Cuisine: British
- Recipe Type: Tart
- Difficulty: Medium
- Preparation Time: 25 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- On a lightly floured work surface, roll out the pastry sheet until it is large enough to line a 25cm (10 inch) tart tin.
- Use the pastry to line the tin and prick all over the base with a fork. Trim the edges and chill in the fridge for 30 minutes.
- Preheat the oven to 210°C/410°F/gas mark 6.5.
- Line the pastry case with a sheet of baking parchment and enough baking beans to cover the base. Bake blind for 10 minutes, then remove the paper and the beans, and bake for a further 3–5 minutes until the case is pale golden. Leave to cool.
- Meanwhile, cut the carrot, parsnip and courgette (zucchini) into ribbons using a swivel vegetable peeler, keeping the vegetables separate. Use the peeler to make ribbons from the beetroot, too – this is a bit trickier, as you will have to go around the middle of the vegetable.
- Heat 1 tablespoon of the oil in a wok or large frying pan and fry the onion for 2 minutes. Add the carrot ribbons and keep cooking until the onion begins to brown and the carrot is softened.
- Remove from the pan, pour in a little more oil and add the parsnip. Fry until softened, then remove from the pan, add the courgettes and cook to soften.
- Repeat one more time with the beetroot, keeping this separate or it will make everything pink. Season the cooked vegetables with salt and pepper.
- Put the goat's cheese in a bowl and add the eggs, cream and herbs, then whisk everything together until well blended. Season well with pepper. Spread this mixture over the tart base.
- Pile the vegetables over the cheese filling, making pretty shapes and curls with the ribbons, and popping the beetroot ribbons on carefully at the end rather than tossing them in with the other vegetables.
- Bake the tart in the oven for 20 minutes or until it is browning nicely on top, then serve immediately.
This recipe is from The Hidden Hut by Simon Stallard. Published by Harper Collins, £20, out now.
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