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Summer Vegetable Tart

Aubergines and courgettes make great layers in a tart as they are firm, easy to slice and the colours look great together. they cook at a similar rate so you wont end up with a soggy veg and a underdone veg when you come to serve it

A trick i learnt at one of the restaurants: put a very fine layer of breadcrumbs at the bottom of your tart and they will soak up excess liquid making a crispy bottomed pastry




How to make

  1. Preheat the oven to 180oC.
  2. I am useless at making puff pastry so I buy it pre-made from the shops.  This is nice and easy, if lazy.  Defrost the puff pastry, then lightly oil the bottom of a roasting pan and lay the puff pastry on top of this.  If you want to be artful about this, do it in a circle.
  3. Prepare the vegetables and keep separated: slice the aubergine into thin slices then halve, salt lightly and leave to drain in a colander for 10 minutes; finely chop the garlic; remove the stalks and seeds from the peppers and cut into strips and then cut these into 2cm lengths; thinly slice the courgettes, discarding the ends – I sliced them lengthways this time.  To prepare the tomatoes, plunge them in water to remove the skins and peel and then thinly slice them and halve.
  4. Heat 3 tablespoons of olive oil in a frying pan and gently fry the courgettes and fry these until they are lightly browned on the light green pulp.  Turn at least once.  Transfer these to a plate.
  5. Now gently fry the prepared sweet peppers in the pan until they caramelise and soften.  Carefully remove from the oil using a slotted spoon, so preserving much of the oil.  Transfer these to a plate.
  6. Whilst the courgettes are frying wash the aubergines and then pat them dry. Salting the aubergines, removes some of the bitterness – it comes out as a green liquid that looks a bit like washing up liquid.  Fry the aubergines, until lightly browned, turning them a couple of times.  Transfer these to a plate.
  7. Now prepare the tart.  The way I do it is as follows: I do a row of tomatoes, then a row of aubergines with the aubergine slice slightly overlapping the tomato.  I do this until you reach the middle, where I do a row of courgettes.  I reckon you get 4 rows on either side of the middle courgette row.  Then I randomly sprinkle over some of peppers; if you have some left over, don’t worry as they’re great in salads.
  8. Next I put the bread slices, parsley and garlic into a food processor and whiz these up to fine breadcrumbs and then liberally sprinkle these all over the tart.  Next gently pour olive oil over the breadcrumbs/vegetables.  Bake in the oven for 20 minutes or until the pastry has risen and is light brown.
  9. You can either eat this immediately with new potatoes and a summer salad, or I much prefer it cold and we eat it throughout the week.


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