Ingredients
-
-
6
-
8
-
5
-
2
-
1
-
1
-
3 - 4
-
-
1 1/4
-
2
-
6
-
8
-
2
-
2
Directions
Roast Vegetable Tart with Walnut Crust, Adapted from Gaia’s Kitchen, by Julia Ponsonby Roasted red peppers and eggplants provide the filling in this wonderful Mediterranean tart In contrast to a regular quiche, no eggs or milk are included in the filling Instead, there is rich base of cream cheese and basil, while either mozzarella or goats cheese melts luxuriously over the vegetables This recipe has the advantage that you can prepare the various elements in advance and then assemble it at the last moment , I’m excited to see this recipe online Now I’ll know where to find it when my tattered old paper copy bites the dust This is my favorite ever special occasion main dish tart Yeah, it’s a fair amount of work, but so worth it Thanks for uploading!, Spectacular tart! The crust is in it’s own league, though it was a bit crumbly and there was plenty of it Maybe little less flour would help the issue I made it as instructed, but I think any mixture of roasted or grilled veggies would go well
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Steps
|
1
Done
|
Slice the Butter Into a Mixing Bowl Containing Flour and Salt. |
|
2
Done
|
Rub the Butter Lightly Into the Flour With Your Fingertips, to Obtain a Buttery, Breadcrumb-Like Consistency. |
|
3
Done
|
Grind or Crush the Walnuts Fairly Finely, Then Stir These Into the Butter/Flour Mixture. |
|
4
Done
|
Next Add the Tahini, Egg and Water and Mix Until Everything Binds Together. |
|
5
Done
|
Divide the Dough Into the Number of Tarts You Are Making. |
|
6
Done
|
Roll Each Portion Into a Ball and Pat Down a Little. |
|
7
Done
|
Chill in the Fridge For About Half an Hour While You Get on With Preparing the Vegetables. |
|
8
Done
|
Roll the Pastry Out on a Floured Surface Until It Is About 3/16" Thick. |
|
9
Done
|
Because It Is So Short (i. E. Buttery), It May Be Difficult to Line Your Lightly Oiled Flan Tin With One Piece, but You Can Push It Into Place With Your Fingers. |
|
10
Done
|
Pre-Bake For 15-20 Minutes in a Moderate to Low Oven, or Until the Pastry Has Become Quite Firm, but Is not Yet Browning. |
|
11
Done
|
Slice the Eggplants Into Circles Measuring About 3/8" Thick. |
|
12
Done
|
Quarter These. |
|
13
Done
|
Toss Salt Over the Eggplants and Leave For Half an Hour to Sweat. |
|
14
Done
|
Afterwards Rinse Them and Leave to Drain in a Colander, Either Pressing or Patting Out Excess Moisture. |
|
15
Done
|
Spread Out on a Baking Tray and Massage Generously With Olive Oil. |
