This Vegetable Tart is a great, hearty addition to any meat-free Monday feast. It is simple to make, impressive to look at and also can be altered to include your favourite vegetables and flavours. Enjoy!
For the Pastry:
100g cubed salted butter
2 sprigs of rosemary, leaves removed and chopped
20g vintage cheddar cheese
Salt and pepper
Rub the butter into the flour by hand until it resembles sea sand. Add the rosemary, cheese and some salt and pepper. Add enough cold water to combine the mixture into a paste. Wrap and leave to rest for about 20 minutes. Be careful not to over-work the pastry as it will shrink when it cooks. Line your pie tin with the pastry after greasing it. Place a sheet of tin foil over the pastry being sure to get into the corners. Fill with baking beans, dry rice or dry beans and bake for 15minutes at 160c.
For the Bechamel:
½ an onion finely diced
2 bay leaves
Salt and pepper
In a medium saucepan, melt the butter. Add the flour and cook until it stops bubbling. Pop the bay leaves in before slowly adding the milk over a medium heat, stirring constantly. Add enough milk to create a nice, thick béchamel. To check whether it is cooked, taste a little bit and see whether you are left with the taste of flour on your tongue – if not, then the sauce is cooked. Remove the bay leaves and leave the sauce to thicken a bit more off the heat before use.
For the Arrabiata Sauce:
1-2 garlic cloves finely chopped
1 onion finely diced
2 chopped red chillies
30g olive oil
400g diced tomato flesh
1 sprig of fresh basil chopped
Salt and freshly cracked black pepper to taste
In a pan, sauté the garlic, onions and chillies in the olive oil. Add the remaining ingredients and cook for about 15 minutes. Blitz with a food processor or stick blender.
Spread some béchamel over the pre-baked pastry case. Top with arrabiata sauce. Thinly slice courgettes, carrots and aubergine and stick them in the sauce upright starting on the outside of the tart. Once filled to the centre, bake in a moderate (160c) oven for about 30minutes. Remove, top with basil pesto, balsamic reduction, fresh dill or basil, Maldon flake salt and serve.
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