Helen RandellRoast vegetable tart
March 12th 2010 01:03
Last Saturday we headed to the Adelaide Hills Farmer's Market with a couple of friends. They had not been before, and I had been talking it up no end, so really they had no choice.
I think they were impressed by the variety, and I was impressed to see the change in seasonal vegetables coming though, with piles of pumpkins, eggplant and capsicums available. We also bought some goat's feta from Udder Delights and some of the most delicious kalamata olives I have ever tasted from a boutique producer at Strathalbyn called Two Hills and a Creek.
Suddenly dinner was an easy choice.
Roast vegetable tart
2 sheets frozen puff pastry, partly thawed
approx 500g pumpkin, cut into medium sized cubes
1 eggplant, cubed
1 red capsicum, cubed
1 yellow capsicum, cubed
2 tablespoons olive oil
pinch of salt
1/3 cup olives, pitted if you want - or with a warning to those who are eating the tart
50g feta
1 egg
Preheat oven to 220 degrees. Combine pumpkin, eggplant and capsicum with oil and salt and mix well to ensure everything is evenly coated. Place in oven and bake for 15-20 minutes, turning everything half way through. Set aside to cool a little.
Take 1 sheet of puff pastry and slice about 1/4 of it off and throw away (or refreeze and save for decorative bits further down the track - we don't want waste. Add olives to the baked vegetables and make sure they are distributed evenly. Pile all vegetables into the middle of the cut pastry sheet.
Crumble feta over the top then place other, intact, pastry sheet over the top. Press down the edges all the way round to seal. Lightly whisk one egg, then brush over the pastry. Score the top of the pastry at about 2cm intervals.
Bake in an oven at 180 degrees for about 20 minutes, until pastry is golden and puffed.
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