It Just Has To Be Delicious

tart

I wanted to make a tart for our Melbourne Cup lunch at work, and decided to make something vegetarian so that everybody could have a taste. I made the pastry the day before and lined the pie dish with it. I then kept the pie dish in the fridge until I needed it.

PASTRY:

250g plain flour

125g butter (or 100g dairy free spread), diced

1 egg

pinch of salt

1. Mix the flour, salt and butter in a food processor until the mixture resembles fine breadcrumbs.

2. Transfer to a large bowl and add the egg. Mix well with a spatula.

3. Add splashes of cold water until it binds together to form a nice round of dough.

4. Making sure that your hands are cold, pat the dough together and roll out on a floured surface. Line a pastry dish with the dough and hook it over the edge of the dish slightly (this will stop it from shrinking down in the oven). Wrap the whole dish in foil and store in the fridge until needed.

On the day that you are cooking the tart, bake the pastry case blind (use ceramic beads) for approx 10 – 15 minutes at 180 deg C. Once baked blind, gently press a rolling pin on the top edge to remove the excess pastry that was hooked over the sides.

FILLING:

You can use your imagination with the filling and include any veggies that you like, but I chose onion, mushroom and tomatoes.

ONIONS – Slice 1 large or 2 small onions (I used red onions), and fry them in a little olive oil. As they soften add a sprinkle of salt, a dash of balsamic vinegar (optional) and a little sugar (optional) to help them caramelise.

MUSHROOMS – Slice the mushrooms and cook them in a saucepan with a little salt and pepper and a teaspoon of dairy free spread or butter until they are just soft.

TOMATOES – I used cherry tomatoes halved and I cooked them – cut side down – in the onion pan just to concentrate some of the liquid in them. You can also add some  chopped sun dried tomatoes to the tart. I seasoned them lightly with salt and pepper.

BASIL – tear or thinly slice some fresh basil leaves

SAUCE – 3 eggs whisked up with 280mls milk and some grated cheddar – I don’t know how much I used but it was probably enough to cover the surface of the tart. I mixed some cheese with the sauce and saved some to sprinkle on top.

Now arrange the onions, mushrooms and tomatoes in the tart, add some chopped basil, and pour the sauce over to fill the tart to the brim, Sprinkle a little cheese on top and bake in a preheated oven at 180-200 deg C for approx 25-30 minutes until the filling is set and golden.

Serve warm or chilled.

Advertisements

Comments on: "Onion, Tomato and Mushroom Tart" (7)

  1. This is yummy! 🙂

  2. What a delightful treat for cup day. I like that you made the crust the day before so on the day it was mix and bake.

    • Thank you Maureen. There was a bit of method to that too – I have had so many pastry disasters where you go to bake it blind and the pastry slips down. Chilling the pastry in the baking dish beforehand and also hooking the pastry over the edge helps to avoid this. I have warm hands too so I have to handle the mixture as little as possible – finally I have found a technique that works for me.

  3. leslie phillips said:

    sue your recipe looks real tastier all the veg looks nice its got real colour and the base sounds like its got a good body would a meat work well with your base or would it be to brash . west ham done well 9 0 that not bad come on you irons.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Tag Cloud

%d bloggers like this: