Meal Planner

Savoury Vegetarian Tart

RECIPE OVERVIEW

For added flavour whisk in some sweet chilli jam/sauce into the eggs when preparing the filling

Preparation time: 40 minutes

Cooking time: 30 minutes

Ingredients

Serves: 4 people

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  • 4 cloves Garlic
  • 225 g Plain Flour
  • 1 - Red Onion
  • 1 - Red Pepper
  • 0 - Shortcrust Pastry
  • 110 g SuperValu Butter
    cold & cut into cubes
  • 2 sprigs SuperValu Fresh Thyme
    peel off woody stem
  • 0 - SuperValu Salt
From the Store Cupboard
  • 50 g Cheddar Cheese
    grated
  • 2 - Fresh Egg
  • 150 ml Milk
  • 1 tbsp SuperValu Olive Oil
Mixed Salad
  • 1 - SuperValu Courgette
    grated
  • 1 bag SuperValu Mixed Lettuce
  • 2 - SuperValu Tomato
    cut into wedges

Method

  1. Sieve the plain flour into a large mixing bowl, add in the salt and pepper and mix well.
  2. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  3. Slowly mix in the water and stir until the pastry comes together into a ball (you may or may not need all the water so add it gradually).
  4. Allow the pastry to rest and then allow to rest in the fridge.
  5. After about 30 minutes roll out the pastry on a lightly floured work surface and use it to line 4 x five-inch fluted flan rings. I normally return the flan rings to the fridge at this stage to prevent shrinkage later.

Filling

  1. Meanwhile cut up the pepper, courgette and red onion into bite size chunks, scatter with the diced garlic and drizzle with some olive oil.
  2. Roast in the preheated oven for approximately 20-25 minutes.
  3. Allow to cool.
  4. Whisk together the eggs and the milk with the thyme leaves and the grated cheese.
  5. Divide the roasted vegetables between the bottoms of the pastry lined flan dishes and then divide the egg and cheese mixture on top.
  6. Place the fluted flan rings onto a flat baking tray and bake in the preheated oven for 25-30 minutes or until the egg custard is set and the pastry has turned golden brown.
  7. Mix together the lettuce, grated courgette and tomatoes with the olive oil.
  8. Serve the tartlets immediately with a little salad.

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