Monday, 4 November 2013

Roasted Vegetable Deep Tart


This is not so much a recipe, but an encouragement to take your favourite quiche recipe and make a deep version that has less of the custard filling. Quiches are fine of course, as long as they have a generous amount of filling and good crisp pastry, but I think there is a lot to be said for this form of tart which uses eggs and a dairy product, in this case cream cheese, to act just as the glue that holds the vegetables together and not as a main component. The result is more robust and cuts well when served at room temperature. It makes an ideal picnic food, not that on November the 4th I'm planning a picnic any time soon.

Benin, welcome! you bring the number up to 116
For this recipe you will need;
Roughly 1750g of vegetables, I used cauliflower, butternut squash, onions and aubergine.
350g of shortcrust pastry
200g of cream cheese
100g of mature cheddar cheese, grated
3 eggs
1 tablespoon of olive oil
seasoning.

Begin by cutting up the vegetables into chunks, tossing in the olive oil, a teaspoon of sea salt flakes and a teaspoon of ground black pepper and roasting in a shallow ovenproof dish for 40 minutes at 200C. Take the dish out every 10 minutes and move the vegetables around so that the chunks that appear cooked and to be taking on colour, are moved to the bottom to allow other chunks to cook. Allow the vegetables to cool.
Switch the oven on to 180C
Line a 20cm by 6cm cake tin with the pastry and allow to rest for 15 minutes while you complete the filling.
Taste the roasted vegetables and adjust the seasoning, I find it best to season the vegetables well rather than season the egg mix. In a bowl, whisk together 3 eggs and the cream cheese, stir in the grated cheddar and finally the roasted vegetables. Fill the pastry lined cake tin with the vegetable mix and bake for 1 hour. The top should be nicely browned and it should feel reasonably firm when pressed. Cool and serve at room temperature.







Notes:
I like to add a little heat so I add 1/2 teaspoon of cayenne to the vegetables before roasting.
This deep tart can be made with a variety of vegetables, simply prepare them in whatever way makes sense, for instance asparagus, peppers and Jerusalem artichokes are best roasted as above, whereas peas, runner beans and broad beans would be best steamed and mushrooms best fried in olive oil thoroughly until they have taken on good colour and most of the moisture has been driven off. Drain on absorbent kitchen paper before proceeding with the recipe.

2 comments:

  1. The taste of the cauliflower comes out wonderfully when roasted, I like this tart even for breakfast!

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  2. Hello and thank you for your comment, I'm now completely hooked on roasting most brassica, you lose so much less flavour than through boiling. This tart has been much enjoyed over the last couple of days, best wishes, Tôbi.

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