Roasted Mediterranean Vegetable Tart Recipe
This recipe is for a gorgeous roasted vegetable tart made with classic Mediterranean vegetables, feta, and basil. Start by roasting cubed vegetables like aubergine and red pepper in a single layer for about 25 minutes until tender. Let the roasted vegetables cool completely. Meanwhile, prepare a pastry case with shortcrust pastry, pricking it, lining it with paper, and blind baking it for 20 minutes.
In a bowl, combine the roasted vegetables with toasted pine nuts, cubed feta, and fresh brown leaves. Mix them together and spoon them into the base of the lined tart tin. Spread it out evenly. To hold everything together, mix creme fraiche with three eggs and pour it over the vegetables, making sure it settles between the gaps.
Bake the tart until set and golden brown. Let it rest for 10 minutes before slicing and serving. Garnish with a sprinkle of basil leaves for added freshness and aroma. This roasted Mediterranean vegetable tart is a true delight with its vibrant colors and delightful flavors.
Ingredients:
- Cubed vegetables (aubergine, red pepper)
- Chopped rosemary and thyme
- Olive oil
- Shortcrust pastry
- Toasted pine nuts
- Cubed feta
- Fresh brown leaves (some reserved for garnish)
- Creme fraiche
- Three eggs
- Basil leaves (for garnish)
Cooking steps:
- Preheat the oven and roast cubed vegetables with rosemary, thyme, and olive oil until tender.
- Leave the roasted vegetables to cool completely.
- Prepare a pastry case with shortcrust pastry and blind bake it.
- In a bowl, mix the cooled roasted vegetables with pine nuts, cubed feta, and torn brown leaves.
- Spoon the vegetable mixture into the pastry case.
- Beat creme fraiche and eggs together, then pour it over the vegetables.
- Bake the tart until set and golden brown.
- Let the tart rest for 10 minutes before slicing and serving.
- Garnish with basil leaves.
