Sometimes I like to buy myself a lunch time treat from a really good bakery and more often then not it is a roast vegetable tart. I really think you can’t do much better for a quick lunch and everytime I have one I think I need to bake some myself. Making them isn’t as quick unfortunately but still delicious.
I usually have scraps of shortcrust pastry hanging about in the freezer and they are perfect for making a few mini tarts with leftover roast veges or with chargrilled veges from the deli. Otherwise I make a batch of shortcrust pastry for one big tart. The quantities below are really just off the top of my head for one big tart plus a couple of mini ones that I made today. As long as you have the egg mixture right you can add whatever takes your fancy.
roast vegetable and feta tart
a 28cm quiche tin lined with shortcrust pastry and blind baked
600g pumpkin, peeled and chopped
2 red capsicums, chopped (or just buy a couple of char grilled capsicums from the deli)
10 mushrooms, halved
1 red onion, cut into wedges
12 cherry tomatoes
a few sprigs of thyme
sea salt and freshly cracked pepper
a small handful of parsley
1 1/2 cups cream
1 teaspoon Dijon mustard
Preheat oven to 180 degrees C.
Toss the diced pumpkin, capsicum, onions, tomatoes, mushrooms and thyme with a splash of olive oil and season with some sea salt and pepper. Spread out on a baking tray and roast until all the veges are soft. Keep an eye on the veges and take out the ones that cook quicker like the mushrooms and tomatoes.
Arrange the roasted vegetables in the blind baked tart shell and sprinkle over the parsley and crumble over chunks of feta.
Whisk together the cream, eggs, mustard and season with sea salt and cracked pepper. Pour over the filling in the tart and bake for 30-40 minutes or until just set.