We recently had this tart made from a recipe a friend gave us and it was quite delicious. We did “tamper” a little with it to make it a trifle more agreeable to us and it all worked out very nicely!
VEGETABLE TART
Ingredients
1 Middle Eastern flatbread
large enough to line the bottom of a quiche pan
Olive oil
400g butternut pumpkin, peeled,
cubed
1 red capsicum, sliced
1 red onion, cut into thin
wedges
1/3 cup chopped chives
4 eggs
1/4 cup cream
1/4 cup finely grated parmesan
cheese
1/2 tsp ground nutmeg
1 tsp ground dry mustard
1 ripe tomato
Method
Preheat oven to 180°C
fan-forced. Place baking tray on top shelf of oven. Line another baking tray
with baking paper.
Use olive to brush both sides
of the flatbread thoroughly. Place it on the bottom of a 30 cm quiche pan.
Place pumpkin, capsicum and
onion in a bowl and drizzle olive oil in it, tossing the vegetables until they
are thoroughly coated with oil (but not too much!). Season with salt and
pepper.
Spread the vegetables on the
prepared baking tray and place on lower shelf of oven. Bake for 15 to 20
minutes or until vegetables are just tender. Remove vegetables from oven.
Reduce oven temperature to 160°C fan-forced.
Place eggs, cream, cheese and
spices in a large jug. Whisk to combine. Season with salt and pepper. Arrange
vegetables in the quiche pan. Pour egg mix over the vegetables. Decorate with
finely sliced tomato rondels. Bake for 35 to 40 minutes or until golden and
just set. Serve hot.
This post is part of the Food Friday meme.
This post is part of the Food Friday meme.
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