Roasted Vegetable and Feta Tart
A delicious option for lunch, or for serving up at a picnic!
For the pastry:
- 110g self raising flour
- 55g grated cheddar cheese
- 70g very cold butter
- 1 tsp paprika
- Pinch of salt
- 3 tbsp beaten egg
- Half a red onion
- 1 red pepper
- 1 sweet potato
- 1 courgette
- 2 tbsp olive oil
- 1 egg (plus the remainder of the egg from the pastry)
- 1 egg yolk
- 100ml double cream
- salt and pepper
- In a food processor, blitz the butter, flour, cheese, paprika, and salt until it forms a bread crumb consistency.
- Add the 3 tbsp beaten egg and blitz JUST enough for the dough to come together. You should be able to squeeze it together in your hands to form a ball.
- Wrap in cling film and chill in the fridge for around 30 minutes.
- Pre-heat your oven to 190C fan.
- When the pastry has chilled, roll it out to about 4mm thick in a circle, big enough to line your tin with. I used a 7 inch case, but a 8 inch would still work with this amount of pastry!
- Grease the tin, and then roll the pastry on top, gently pressing down into all of the groves.
- Spend some time using your fingers to neaten up the pastry, ensuring there are no gaps or holes and the pastry is even all the way around.
- Trim any excess pastry by rolling the rolling pin over the top of the tin and then prick the bottom of the pastry with a fork.
- To help prevent the pastry from shrinking, chill the pastry in the tart case again before baking - around 20 minutes is fine, or pop it in the freezer for a little while.
- Place a circle of baking paper on top of the pastry, and fill with baking beans or equivalent.
- Blind bake the pastry for 15 minutes.
- Remove the baking beans and bake for a further 10-12 minutes until the bottom is nicely golden.
- Turn the temperature up to 200 C (fan)
- Allow the pastry to cool and meanwhile, prepare the filling.
- Peel the sweet potato and chop into small chunks.
- Chop the pepper, courgette and onion and place all the chopped vegetables into a roasting pan, and toss in the oil.
- Roast for around 20 minutes and then remove from the oven.
- Reduce the oven temperature to 180 C (fan).
- Whisk the eggs and double cream in a jug, and add the salt and pepper.
- Fill the pastry case with the roasted vegetables and then crumble the feta on top.
- Pour the egg and cream mixture over the top of the vegetables, filling the pastry case and making sure the liquid fills all the gaps.
- Bake for around 20-25 minutes until the liquid has just set. Remove from the oven and allow to cool before removing from the tin.
Head to my Instagram Highlights @alice.fevronia for a video on how to make this loaf and tag me if you give it a go, I'd love to see!