Monday, August 9, 2010

Recipe: Roast Vegetable and Feta Tart


Ok so this recipe is a little fussy but its totally worth it in the end. I love roast vegetables, and they are even nicer when combined with salty feta cheese. The picture isn't picture perfect, i say in he the recipe to use ready rolled shortcrust pastry, but in this picture i used some very good shortcrust that my mum made up. So if you're up for making your own shortcrust, go for it. The ratio for shortcrust is half fat (butter is best) to flour, sometimes with a little water to help mix it together. If you can't get full fat cottage cheese, ricotta will work just as well.

Roast vegetable and feta Tart (serves 4)  £1.81 per portion, £1.99 with green salad on the side.

1 circle of ready rolled short crust pastry
450g courgettes (about 2), chopped into chunks
1 red pepper, diced
1 yellow pepper, diced
1 red onion, chopped into chunks
2 carrots, peeled and diced (diced into slightly smaller chunks than the rest of the veg, as they take longer to cook)
Olive oil
Salt and pepper
1 egg
150g full fat cottage cheese
100g feta, crumbled
1 tbsp fresh thyme
2 tbsp chopped fresh basil
150ml double cream

1. Heat the oven to 180C. Place the pastry into a 9 inch greaseproof tart case, with some greaseproof paper and baking beads/beans. Bake blind for 25 minutes. Remove the greaseproof baking bead package, and put back in the oven for 15 minutes. Remove from the oven, trim any excess hanging pastry away, and set aside. Heat the oven up to 200C.
2. Put the courgettes, peppers, red onion and carrots in a roasting tin with a big drizzle of olive oil and a bit of salt and pepper. Roast in the oven (set at 200C) for 1 hour, removing from the oven and stirring every 20 minutes. Remove from the oven and set aside. Set the oven back 180C.
3. In a large mixing bowl, mix the egg, cottage cheese, feta, thyme, basil and cream together. Mix in the roasted vegetables, season the mixture, and pour it into the tart case. Place in the oven for 35 minutes.
4. Heat under the grill for a couple of minutes, and then leave to cool (and set a bit) for 5 minutes. Serve.

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