By
Jules Mercer
published
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
WEIGHT CONVERTER
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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.
