The flavours from the three vegetables in this tart recipe really complement each other. It tastes just as good cold.
Serves 6/8 people
– 220g fine wholemeal spelt flour, or fine wholemeal pastry flour
–100g organic sunflower spread, or unsalted butter
–extra virgin olive oil
–1 large clove of garlic, minced
–1 dsp of fresh thyme, finely chopped
–1 dsp of fresh parsley, finely chopped
–4 free range eggs plus 2 free range egg yolks
–150 mls fresh cream
–150 mls milk
–25g vegetarian parmesan style cheese
–coarsely ground black pepper
1. Oven Gas 5, 190 C, 375 F.
2. Lightly oil a 28cm tart tin. Place the flour in a large mixing bowl.
3. Add a pinch of salt. Rub in the sunflower spread, until the mixture resembles breadcrumbs.
4. Add 2 dessertspoons of cold water, and with your fingers bring together the mix into a soft ball of dough. Wrap in some cling film and place in the fridge to rest for 30 minutes.
5. Turn out the rested dough onto a lightly floured surface. Flour the rolling pin to prevent the dough from sticking.
6. Roll out the dough to fit the tart tin, remembering it needs to be larger than the base to allow for the depth of the tin. Bring the dough up the sides of the tin.
7. Gently press the dough into the sides and base of the tin. Trim around the edge of the tin. With floured fore fingers press the dough into the sides of the pastry to create a ridged design.
8. Prick the base with a fork and place in a preheated oven to bake for 20 minutes. The base should be lightly golden, and crisp.
1. Slice the leek in half lengthwise and wash well. Let the water run between the layers as they can hold sand. Cut into 1½ inch pieces and slice into thin julienne.
2. Slice the carrot and courgette into thin julienne, 1½ inches in length. Heat 3 tablespoons of olive oil in a pan over a medium heat.
3. Add the julienne leek and cook slowly for 3 minutes.
4. Add the garlic and the julienne carrots, julienne courgettes, thyme and a pinch of salt and cook for a further 5 minutes until the vegetables are tender. Lower the heat if the vegetables are browning too quickly.
5. Stir in the parsley and season with salt and pepper. Finely grate the vegetarian style parmesan cheese and sprinkle ⅓ over the baked tart base. Place the vegetables evenly onto the base.
6. Whisk the eggs and egg yolks together and whisk in the cream and milk. Lightly season with salt.
7. Pour the egg mix over the vegetables, helping it move down through the vegetables with the help of a fork.
8. Sprinkle the rest of the vegetarian style parmesan cheese on top. Place in the centre of a preheated oven and bake for 30 minutes until the tart has set and it is golden brown. Serve hot or cold.
– A hard vegetarian goat’s cheese works just as well as the vegetarian style parmesan cheese.
– If you don’t want to use cream replace with milk. It works just as well just less rich.
– The tart base freezes well. I usually make one and freeze one. Bake first before freezing.
Blazing Salads Food Co. on Drury Street, Dublin 2 was opened in 2000 by Lorraine and Pamela Fitzmaurice and their brother Joe to bring quality take out vegetarian/vegan wholefood to the city centre. The origins of their knowledge of wholefoods comes from an upbringing of macrobiotics.
Blazing Salads 42 Drury Street, Dublin 2, Ireland. www.blazingsalads.com