Mediterranean Tart – Veggie & Pesto

Recipe for this light, flavoursome veggie & pesto tart is inspired by Eric Lanlard’s recipe from my favourite book “Tart it up!”. It’s great for hot summer days and easy to eat without cutlery which makes it perfect for picnics.

Yes, it requires a bit of effort, but don’t be scared – it’s fairly easy to make. You don’t have to be a pastry chef for this one. Make sure you use good quality butter – the pastry will taste better.

Mediterranean Tart

(makes one standard size round tart)

Pastry:

250 g plain flour

pinch of salt

125 g unsalted butter (good quality), chilled

1 egg yolk

2 tbsp cold water

Method:

1.  Put flour and salt in a large bowl and rub in the butter (until resembles breadcrumbs).

2. Mix in the egg yolk and add the cold water.

3. Form a dough (gather everything together and press, I made my dough in a bowl).

3. Roll the pastry between two sheets of baking paper and line in a standard tart tin (about 22cm diameter). Prick with a fork. Put in the refrigerator for 30 minutes to chill.

4. Preheat the oven to 175C  (fan forced). Blind bake the pastry (lined with a baking paper, covered with baking beans or rice) for 15 minutes. Remove the beans and paper and bake until light golden – about 15 minutes.

Filling:

6-8 tsp Sacla Classic Pesto (basil)

2 red onions, thinly sliced

1 eggplant, 1cm slices

100 g halloumi, sliced

250 g ricotta

2 eggs

fresh herbs: oregano & basil

1 tsp salt

1 tsp pepper

200 g cherry tomatoes, halved

+ about 5 tbsp olive oil

Method:

1. Cover evenly the base of the baked pastry case with the pesto.

2. Heat 2tbsp of olive oil in a heavy-based pan. Add red onions and cook on a low heat until soft. Remember to stir occasionally. Transfer to a plate.

3. Add another 2tbsp of olive oil to the pan. Place the eggplant (1 layer, do it in batches) and cook on both sides until lightly browned and softened.

4. Do the same with halloumi.

5. Mix ricotta with eggs until smooth. Mix in chopped fresh herbs. Season with salt and pepper.

6. Put the onions on top of the pesto layer. Cover with eggplant and halloumi. Pour in the ricotta mixture and arrange tomatoes on top.

7. Sprinkle more herbs if desired.

8. Put in the oven (175C fan forced) for 25 minutes until set and golden.

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I was provided with Sacla products for taste testing. The recipe, photos and opinions are my own.