Roasted Vegetable Tart w/Rich Walnut Crust

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* Exported from MasterCook *

 

Roasted Vegetable Tart with Rich Walnut Crust

 

Recipe By : Adapted from Gaia's Kitchen by Julia Ponsonby

Serving Size : 10 Preparation Time :0:00

Categories : Healthy & Hearty Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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FOR CRUST:

6 ounces ground walnuts

8 ounces plain white flour

5 ounces butter

2 tablespoons Tahini

1 egg yolk

pinch salt

3 tablespoons cold water -- * see note

 

FOR FILLING:

1 1/4 pounds red peppers

2 medium eggplants

6 garlic cloves -- thinly sliced

8 ounces cream cheese

2 tablespoons tomato purée -- * see note

2 tablespoons pesto -- optional

3 tablespoons chopped fresh basil

6 ounces goat cheese

OR mozzarella cheese

 

olive oil -- for roasting

dried oregano -- see directions

OR dried basil

black pepper -- see directions

salt -- see directions

1 teaspoon Dijon mustard, or more if desired -- see directions

 

*This recipe calls for 3-4 tablespoons cold water, and 2 tablespoons tomato

purée which is tomato paste. Adjust to suit your needs or taste.

 

Slice the butter into a mixing bowl containing flour and salt. Rub the butter

lightly into the flour with your fingertips, to obtain a buttery,

breadcrumb-like consistency. Grind or crush the walnuts fairly fine, then stir

these into the butter/flour mixture. Next add the tahini, egg and water and mix

until everything binds together. Divide the dough into the number of tarts you

are making. Roll each portion into a ball and pat down a little. chill in the

fridge for about half and hour while you get on with preparing the vegetables.

Roll the pastry out on a floured surface until it is about 3/16-inch thick.

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.

Pre-bake for 15-20 minutes in a moderate to low oven, or until pastry has become

quite firm, but is not yet browning.

 

Slice the eggplants into circles measuring about 3/8-inch thick. Quarter these.

Toss salt over the eggplant and leave for half and hour to sweat. Afterwards

rinse them and leave to drain in a colander, either pressing or patting out

excess moisture. Spread out on a baking tray and massage generously with olive

oil. Season with a oregano or basil and roast in the oven for 30-40 minutes,

stirring half way through.

 

While the eggplants are sweating, you can begin preparing the bell peppers.

Slice these into 3/8-inch wide strips the full length of each pepper. As with

the eggplants, place on a baking tray and drench with olive oil. Sprinkle with

a little black pepper and oregano or basil. Cook for 30-40 minutes at 400°F.

Peel and finely slice about two-thirds of the garlic, and stir this into the

cooking peppers when you give them a midway stir. When the roasted vegetables

are ready they can be combined, and the excess olive oil drained off and kept to

add to the cream cheese later - or for making a vinaigrette. If you intend to

assemble the tart later on, keep the roasted vegetables in the fridge until you

are ready to use them.

 

Final preparations: Crush the rest of the garlic and mix this into the cream

cheese along with half the chopped fresh basil, pesto, tomato purée, Dijon

mustard and the reserved roasting oil. Season with a little salt and black

pepper. Spread out this mixture evenly into the bottom of the walnut pastry

cases. Mix the rest of the basil with the roasted vegetables and spread them

over the cream cheese mixture. Slice the goat's cheese and/or soft mozzarella

into generous rounds, perhaps averaging 3/16-inches thick. Place six to eight

pieces of cheese decoratively on top of each tart. Place in a pre-heated

moderate oven (350°F) for 30-40 minutes - as long as it takes for the tart to

warm up and the cheese to melt and brown a little. When the cheese is looking

an inviting golden brown in patches and all is hot - even sizzling - remove from

the oven. Slip off the edges of the flan tin (if detachable) before serving.

Serve with a green salad, and perhaps new potatoes fresh w!

ith garden mint.

 

*NOTES FROM Care2.com WEBSITE*

Roasted red peppers and eggplants (aubergines) provide the filling of this

sumptuous Mediterranean tart. In contrast to a regular quiche, no eggs or milk

are included in the filling. Instead, the roast vegetables have their feet

nestling in a bed of cream cheese and basil, while either mozzarella or goat's

cheese melts luxuriously over their tops. This recipe has the advantages that

you can prepare the various elements in advance and then just throw the finished

article together at the last moment.

 

 

Copyright: Adapted from Gaia's Kitchen by Ponsonby.

2001 The Dartington Hall Trust.

Reprinted by permission of Chelsea Green Publishing Company.

 

Gaia's Kitchen: The cuisine featured in this cookbook calls upon the best

Mediterranean, Californian, Indian and Mexican Vegetarian cooking.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Healthy Living:

Everyday Solutions section of the Care2.com website.