Wednesday, 20 April 2016

Roasted Mediterranean Tart

This was a good way to get the summer warmth and smells of the Mediterranean into our house on a cold April weekend. I wasn't sure what to cook for supper on Saturday night, but I knew it had to include alot of the vegetables I had in the fridge - we are going away soon and I needed to try and use them up I hate waste! So the idea of a Mediterranean tart was born.....

It was a fairly time consuming dish to make, but with the whole afternoon ahead of me and nothing much to do the thought of immersing myself in the preparation and cooking was very appealing.

Recipe - enough for four

1 large aubergine
1 red pepper
1 yellow pepper
1 large courgette
a 400g tin cherry tomatoes - or chopped tomatoes will be fine
1 clove of garlic - crushed
2 teaspoon dried oregano
a couple of bay leaves
large handful grated mature cheddar
handful pitted olive
handful sunblush tomatoes
a ball of mozzarella
a block of feta
some sprigs of fresh thyme
olive oil
Pinch chilli flakes
salt and pepper
sheet of ready rolled puff pastry

pre-heat oven 220C/Gas7

Start by slicing the aubergines, peppers and courgettes into strips. Cut the courgette and aubergine lengthwise and cut the peppers into similar width strips to the courgette. Heat some olive oil in a large non-stick pan and cook all the vegetables until they become soft and pliable. Lift from the pan and set aside.

Next tip the tinned tomatoes into the pan. Add the oregano and bay leaves. Turn the heat to high and let the tomatoes cook and breakdown to a thick paste. Remove from  heat and stir in the crushed garlic.

Lay the pastry out on a lined baking sheet and score a line about 1.5cm in to form an edge. Spread the tomato paste over the sheet and sprinkle on the grated cheddar.

Now layer on the vegetables I started with the aubergines, followed by the courgettes and finally the peppers.

Sprinkle over the olives, sun blushed tomatoes, cubed feta and sliced mozzarella. Finish off with some sprigs of thyme, chilli flakes, salt and pepper along with a drizzle of olive oil.

Pop in the pre-heated oven and cook for 15-20 minutes or until the pastry has puffed around the edges, the cheese has melted and everything is looking golden.

Allow to rest for a few minutes before serving.

Have a great day - here's the printable
Love Lizx

 Mediterranean Tart