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BASKET Roasted Vegetable Tart with Crème Fraiche & Thyme Versatile vege tart recipe from INGREDIENTS METHOD Serves 8 1 red onion ¼ head cauliflower 1 red capsicum 1 bunch asparagus,   woody ends removed 3-4 Tbsp extra virgin olive oil Preheat the oven to 180°C. Lightly grease a 16-18cm tart tin with a removeable base. greased tart tin. Trim the edges neatly. Blind bake for 10 minutes or until lightly golden. Slice the onion, cauliflower, capsicum and asparagus into 1cm thick pieces, toss in extra virgin olive oil, and arrange in single layer in a large baking tray or dish. Season with a little sea salt. Whisk together the eggs, crème fraiche, parmesan, sea salt and pepper, and pour into the pastry case. Arrange the roasted vegetables evenly amongst the egg filling. Sprinkle the fresh thyme over the top. Tart 200g short crust pastry 4 free range eggs 200g crème fraiche 100g grated parmesan ½ tsp sea salt ½ tsp cracked pepper handful fresh thyme Roast in the oven for about 20-25 minutes or until nicely cooked. Remove from the oven, and allow to cool while you prepare the pastry. Bake for 25 minutes or until the mixture is golden and set in the middle. Roll out the pastry on a floured bench and carefully press into the Allow to cool for 15 minutes or so before slicing into wedges. Click here to place an order for home delivery