For the dough:
50g unsalted butter, cold,
1 egg,
3 tablespoons cold water,
200g flour,
salt,

For the filling:
1 red bell pepper,
2 large eggplants (or 9 small),
1 red onion,
1 bunch of parsley,
3-4 sprigs of coriander,
2 cloves of garlic,
juice of half a lime (or lemon)
freshly ground black pepper,
4 tablespoons olive oil,
balsamic vinegar. 

A combination of three to four different fresh vegetables always make a great filling for tarts, both open and closed. To get the most flavour out of vegetables you can roast or grill them. In this recipe I used the pastry for this quiche, then filled it with this eggplant salad.

Ingredients:

 

1. Heat the oven to 180 degrees. Prepare the vegetables by cleaning them with a towel. Grease a baking pan, add the vegetables and roast for 25-30 minutes until fully cooked.

 

2. While the vegetables are in the oven, make the dough. Gently mix the egg and the oil being careful not to fully combine. Cut the butter into small cubes and mix gently into the egg using a fork.

 

3. Add some water. I add 3 tablespoons then put the mixture in the freezer momentarily, the mixture needs to be very cold.

 

4. Add the flour.

 

5. Knead the dough.

 

6. Form the dough into a ball, wrap with plastic wrap and place in the refrigerator for 30 minutes.

 

7. Remove the cooked vegetables from the oven, set aside and allow to cool.

 

8. Carefully remove the peel and seeds.

 

9. Finely chop the herbs.

 

10. Slice the onions into half rings. 

 

11. Cut the eggplant and peppers into small cubes, add them to a bowl, add the herbs, squeeze in the garlic. Season with salt and pepper. Drizzle the oil and vinegar into the bowl and stir well.

 

12. Take the dough out of the refrigerator, roll it out thinly and cut into small circles. The circles should be a few centimeters larger in diameter then the molds. Grease the molds, press the pastry in making an uneven shaped (as pictured below). Bake the pastry cases for 10 minutes at 180 degrees, this will dry the cases out slightly.

 

13. Spoon the vegetable filling into the dried pastry cases.

 

14. Brush the edges of the tart with beaten egg yolk (or egg yolk beaten with a tablespoon of water). Bake the tarts for around 10 minutes, until the pastry is a light golden brown.

 

15. Voila! The tender and tasty vegetable tarts are ready. You can make one big tart but I think miniature tarts are much more fun and interesting to eat.

Bon Appetit!

 

 

Share →

Leave a Reply

Your email address will not be published. Required fields are marked *