Roasted Vegetable Tart
Oven Temperature: 220șC and 180șC
Cooking Time: About an hour altogether.
Quantity: 1 tart
I make this in what I think is called a 'flan tin with a loose base' so it turns out perfectly.
150g self raising flour
75g vegan margarine
50g walnuts or other nuts (optional)
Pinch of salt
About 3 or 4 tablespoons of cold water
1 red onion
1 small courgette
1 white onion
1 clove of garlic
1 tin of chopped tomatoes
Herbs (e.g. basil & orgegano), vecon stock paste/salt and pepper
1) Pre-heat the oven to 220șC.
2) First make the pastry. Crush the walnuts in a mortar and pestle or a rolling pin. Put the flour into a bowl and rub in the margarine. Stir in the walnuts, and add just enough cold water to mix to a firm dough. Squash the pastry into a ball, wrap in cling film and put it in the fridge to chill.
3) Meanwhile roast the vegetables. Cut the onion into quarters, and cut each quarter into 2 or 3 wedges. Slice the peppers, courgette and aubergine.
4) Put the vegetables in a roasting tin, drizzle with olive oil and roast in the oven for about 30 minutes. Reduce the temperature of the oven to 180șC.
5) Chop onion and garlic and fry in a bit of olive oil for a few minutes until softened. Add the tomatoes, herbs and seasoning and simmer, uncovered, for about 10 minutes until the sauce has reduced and is quite thick.
6) Grease your pie tin. Remove the pastry from the fridge and roll out into a circle on a floured board. Put a sprinkling on flour on your rolling pin, then roll the pastry around the rolling pin and carefully un-roll over the flan tin. Use a sharp knife to trim off the extra pastry. Prick the pastry case all over with a fork, put a layer of greaseproof paper over it, cover with baking beads or rice and bake blind for about 20 minutes.
7) When the pastry case is ready, remove the beads and greaseproof paper, spread the tomato sauce over the base of the tart and top with the roasted vegetables and pesto.
8) Cook for about 10 minutes until heated through.
© Cherry 2012. Questions, comments & corrections welcome. Email Cherry at Parsleysoup.