Mediterranean Vegetable Tart

[Guest guest]

Mediterranean Vegetable Tart

 

Pastry case:

1 six-inch disc of shop-bought puff pastry

Cracked black pepper

Pesto sauce

Grated parmesan

 

Filling:

500g mixture of red, green, yellow peppers, aubergine, red onion and

courgette

1 garlic clove

50g mozzarella

The fattest, plumpest black olives you can find

Fresh basil

Olive oil

1tsp white wine vinegar

1 tsp sugar

 

 

Simply roll out the pastry to the required size. Dock with a fork.

Brush with the pesto, add the cracked pepper and sprinkle on the

cheese.

 

Place in a moderate oven, Gas 4/180C, cook for around 10 minutes.

 

Heat the olive oil in a heavy pan. Add the chopped vegetables and the

crushed garlic clove. Fry until they begin to colour.

Add the sugar and the wine vinegar.

 

 

Place in the oven, turn down the heat to Gas 3/160C and roast for

around 30 minutes.

 

 

Remove from the oven, pile on top of the pastry disc. Add the

mozzarella and the torn basil, return to the oven for another five

minutes.

 

 

Serve with dressed salad leaves and olives.

 

 

 

 

Source: Richard Hughes of Number 24 restaurant in Wymondham