Prep 15 mins
Cook 20 mins
A simple to make and attractive Mediterranean Tart, containing all the classic Mediterranean ingredients, adapted from a recipe on Huey's website. Huey (Iain Hewitson) is an Australian chef whose popular TV cooking show appears twice daily on weekdays. He is also the author of many books, and runs Tolarno's Restaurant in Melbourne. It is easy to increase the quantity of the ingredients, to vary the ingredients, add others (such as artichoke hearts) and to make several smaller tarts or individual tarts.
- 2 tablespoons olive oil
- 1 onion, finely sliced
- 6 mushrooms, sliced
- 2 Japanese eggplants, skin left on, sliced
- 2 zucchini, sliced
- 1 red capsicum, cored and sliced
- 1 yellow capsicum, cored and sliced
- 6 garlic cloves, finely chopped
- salt, to taste
- fresh ground black pepper, to taste
- 6 large cherry tomatoes, halved
- 12 pitted black olives, halved
- 1 tablespoon fresh basil, chopped
- 200 g crumbled feta cheese
- 1 puff pastry sheet
- Preheat the oven to 190°C.
- Heat the oil in a large non-stick pan and gently sauté the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring occasionally.
- Place the tomatoes, olives, feta, basil and sautéed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish.
- Cut a pastry sheet to fit the dish and place it on top of the vegetables. Tuck in the edges and cook in the oven for 10-15 minutes until the pastry is golden and has risen slightly .
- Allow the tart to cool a little and then invert it onto a large serving platter, so that the pastry is now on the bottom.
- Serve warm or at room temperature as a main dish for brunch or lunch or as a side dish served with other Mediterranean dishes, in which case it would serve more than 4.
Another fab recipe from bluemoon downunder. I made this in a tearing hurry; just chucked all the veggies through my food processor to slice, threw them into the pan, plonked the pastry on the top (or bottom). And it STILL came out WONDERFUL! I am under strict orders to make this again.
Good and easy and very adaptable as the poster states. I didn't have any Japanese eggplants so added a couple extra mushrooms. I did need to cook it for longer than stated but I may have used a larger pan than I should have. I also may not very familiar with puff pastry, so I am not sure how much it is supposed to be stretched. We enjoyed this wiht Country-style walnut and rosemary bread recipe#93088 and a tossed salad for a no-meat night. Thanks for sharing!