Our summer vegetable tart combines colourful, summer veggies with a loose, cheesy pie shell to make a rich and flavourful sharing dish that is so simple but so impressive! You can use whatever veg you love best to make this summer vegetable tart, it’s a great way to use up any vegetables you might have in the fridge. This bright and summery vegetable tart is the perfect dish for picnics and al fresco lunches.
Ingredients
- For the filling
- 450g heirloom tomatoes
- 2tbsp olive oil
- 2 red onions, cut into wedges
- 250g Philadelphia soft cheese
- 90g basil pesto
- zest and juice of 1 lemon
- 60g drained capers
- For the pastry
- 250g flour
- 1tsp salt
- 150g butter, cubed
- 60g strong Cheddar, grated
- 45g Parmesan, grated
- small bunch chives, snipped
- 1 egg, beaten
- You will also need:
- A 24cm springform cake tin
Method
Preheat oven to 160C. Spread tomatoes on a large roasting tray and drizzle with olive oil, then roast for 1hr 20 mins until cooked through and softened. Spread courgette slices and red onion wedges evenly over a baking tray and put in the oven for the last 30 min of the tomatoes’ cooking time.
To make the pastry, blitz all ingredients in a food processor to form a dough. Roll out to thickness of a £1 coin, and use to line springform tin. Bake blind for 15-18 min, then remove beans and bake for another 10 min, until golden brown, crispy and cooked through.
Take pastry out of oven and allow to cool. In a bowl, mix together the Philadelphia, pesto, lemon juice and capers. Spread the mixture evenly over the cooled tart base, then top with roasted veg and serve.
