Archive for August 21, 2009
Friday Feast: Roasted Vegetable Tart
This recipe comes from The Complete Vegetarian Cookbook, from bay books (apparently there is no author or editor). Yankee Elv and I got it for Christmas one year, and like so many of our cookbooks, have only tried a few different meals from it. We tend to find something we like and eat it lots. Plus, time is at a premium and some days you just want to cook easy things.
This dish, whilst easy, is a bit time-consuming. It is super tasty though, and there’s enough that you’ll definitely have leftovers. I recommend giving it a try! Cooking this meal is also a great opportunity to roast some extra veges and just eat them by themselves… maybe with a bit of salt, or on pizza. Roasted butternut pumpkin (squash) with shallots (green onions) on pizza is awesome – especially when the pumpkin is squishy and soft!
Roasted Vegetable Tart
Roasted Vegetable Tart, ready to go in the oven.
Ingredients
Filling
2 Lebanese eggplants, cut into thick slices (halved if they’re fat eggplants)
350g pumpkin, chopped
2 zucchini, halved and cut into thick slices
1 to 2 tabs olive oil
1 large red capsicum, chopped
1 tsp olive oil, extra
1 red onion, cut into thin wedges
1 tab korma curry paste (we make our own using the sauce base, sans coconut milk, from our Chana Masala recipe)
Pastry
1.5 cups plain flour
125g butter, chopped
2/3 cup (100g) roasted cashews, finely chopped
1 tsp cumin seeds (or ground cumin)
2 – 3 tabs chilled water
Method
1. Preheat oven to 200°C (400°F).
2. Brush eggplant, zucchini and pumpkin with oil and bake in a tray for 30 mins. Turn, add capsicum, and bake for another 30 mins. Cool.
3. Meanwhile, heat the extra oil in a pan and cook the onion for 2 to 3 mins, or til soft.
4. Add curry paste and cook (stirring), for 1 min or until fragrant and well mixed. Cool.
5. Reduce the oven to 180°C (350°F).
6. Make the pastry:
- Sift flour into a large bowl.
- Rub in butter until it resembles fine breadcrumbs.
- Stir in cashews and cumin seeds.
- Make a well in centre and add water.
- Mix with a knife, using a cutting action, til mixture comes together in beads.
- Gather dough together and place on a sheet of baking paper.
- Flatten into a disc, then roll out to a 35cm (14″) circle.
7. Place pastry on a tray and spread onion mixture over it, leaving a wide border.
8. Add other veges over the onion, piling them higher in the centre.
9. Work your way around, folding the edges of the pastry up over the outer veges.
Work your way around, folding the pastry over the outer veges.
10. Bake for 45 mins, or until pastry is golden.
11. Serve immediately (but it’s also good reheated the next day).
Roasted Vegetable Tart, ready to eat. Yum!
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