BASKET
Roasted Vegetable Tart
with Crème Fraiche & Thyme
Versatile vege tart recipe from viva.co.nz
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.
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