Name of Recipe:Freeform Vegetable Tart
Number of People: 2 - 4 The recipe can be doubled or tripled
Ingredients:
1 sheet puff pastry, thawed
15g parmesan cut into cubes
3 small cooked beetroot cut in half and patted dry
small florets broccoli (blanched & patted dry) - I used a packet of Birdseye steam vegies. Microwaved them for 2 minutes then patted dry with a paper towel.
1 egg
25g sour cream
S & P to taste
1 tblspn toasted flaked almonds
Preparation:
Preheat oven to 200oC.
Place pastry onto a baking sheet, score a 3cm edge without cutting right through.
Bake 8 -10 minutes until pastry is a light golden colour and puffed up.
Remove from oven and press down the puffed up centre. Reduce heat to 180o.
Grate the parmesan 6 sec/speed 8
Add the egg and sour cream 8 sec/speed 5
Season with S & P to taste
Place the beetroot onto the puff pastry, scatter the vegies around it then pour over the egg mixture.
Bake 15 minutes, until just set. Sprinkle the almonds over the top. place the tart onto a wire rack and return to the oven for 4-5 minutes to crisp up the bottom.
Serve warm or cold.
Photos:
Tips/Hints:
I think I would prefer to make this in a tart tin with the pastry coming up the sides of the tin. I would then be able to double the egg mixture and of course would need to cook it longer. Having said that, I did have half of this for lunch straight out of the oven.
I've eaten it hot and cold - nice both ways.
Bootobethin:I used left over roasted vegetables.
