Mini feta and roast vegetable tarts with spelt pastry Recipe at MyDish

Mini feta and roast vegetable tarts with spelt pastry

4 stars based on 6 reviews Rate this Recipe

Method

  • To make the pastry:
  • Place the spelt flour, butter and salt (optional) in a food processor and whizz until it resembles fine breadcrumbs, then add the egg yolk and water, a little at a time until it just comes together. Wrap in cling film, flatten slightly (this makes it easier to roll later) and put into the fridge for half an hour while preparing the filling (or make the day before and take out of the fridge half an hour before using).

  • To cook the pastry:
  • Preheat oven to 160° C. Roll out the pasty to about 3mm thick, large enough to line 2 mini fluted tart tins (4 inch / 10 cm diameter). Line the tins with the pastry, pressing it in well and leaving a little excess hanging over the top. If it breaks, just patch it up. Line the pastry case with scrunched up baking parchment ( a piece slightly large than the tin) and fill it with baking beans, dry rice or even copper coins. Bake blind for 15 minutes then remove the paper and the beans / rice / coins, and return to the oven to bake for a further 5 minutes. Remove and allow to cool. (If you like, you can brush the case with the left over half egg yolk before the final 5 minutes in the oven - not necessary, but makes it a little richer, and uses up the egg yolk!).

  • To make the filling:
  • Preheat the oven to 230° C. Place the peppers in a small ovenproof dish, drizzle with a little olive oil, seaason with freshly ground black pepper and put on the top shelf in the oven.
  • Mix the aubergine in a bowl with 2 tbsp of olive oil and season to your taste. Put into a baking tin and place in the oven on the shelf beneath the peppers. Roast for 10 minutes, then add the sweet potato, stir and roast for another 10 minutes. Add the courgette, stir and roast for a final 10 minutes. By this time all the veg should be nicely browned and the peppers beginning to blacken. Remove everything from the oven. Cover the peppers with foil or clingfilm and cool, then tear into rough strips (you can remove peel if you prefer, but I like to leave it on).
  • While the veg is in the oven, heat 1 tablespoon of olive oil in a small frying pan on a medium heat. Add the sliced onion and sauté with the bay leaf (and some salt and pepper if you like) for about 15 minutes, stirring from time to time, until soft, brown and sweet. Remove from the heat, take out the bay leaf and leave to cool.
  • Whisk the egg and cream together and season to taste.

  • To assemble the tarts:
  • Place the two tart tins on a baking tray.
  • Put a spoonful of onion in each pastry case, then arrange the roasted veg on top. Sprinkle with half the thyme leaves, then put a little feta in each case. Cut the cherry tomatoes in half and add two to three halves to each tart, cut side up. Carefully pour the egg and cream mixture into the tart cases, it will be very full, but will all fit, with some of the veg and cheese slightly exposed. Sprinkle the rest of the thyme on top. Carefully transfer the tray to the oven and bake at 160° C for about 30 minutes, until set and golden, with a delicious aroma.
  • Take the tarts out of the oven and leave them to rest for 10 minutes before breaking off the excess pastry, removing the tarts from the tin and serving warm with salad. Can also be served cold.
    •

    Tips

    • Sometimes I use a mixture of milk and half fat creme fraiche instead of double cream - works just as well.

      Don't want to split an egg yolk in half?! Make double the quantity, and freeze either the pastry, or the tarts themselves. (NB Sometimes I make just two, and a small batch of white chocolate and cranberry cookies with the other half of the egg yolk). Remember you can freeze egg whites.

      Tip from my local Green-grocer - keep a bunch of fresh tyme in a freezer bag, in the freezer and just remove what you need, when you need it. If any leaves fall off the stalks into the bag, it just makes then easier to use! No need to defrost before adding to dishes, but you can if you wish.

      Double the quantity and make a large tart for 4 people - it may need a few more minutes in the oven.

      Freezes well.

    Comments Add your comment

    Add a comment

    Ingredients

    •  
    • FOR THE PASTRY
    • 75g Spelt flour (or plain white or wholemeal if you prefer)
    • ½ Egg yolk
    • 40g Unsalted butter, cold and cut into cubes
    • Small pinch Salt
    •  
    • FOR THE FILLING
    • 40g Yellow pepper, deseeded , in 1 or 2 pieces
    • 40g Red pepper, deseeded, in 1 or 2 pieces
    • 60g Aubergine, diced
    • 45g Courgette, diced
    • 60g Sweet potato, diced
    • 75g Red onion, sliced finely
    • Approx. 4 tbsp Olive oil
    • 1 Bay leaf
    • 2 - 3 Cherry tomatoes
    • 1 tablespoon Fresh thyme leaves
    • 25g Feta cheese, broken into small pieces
    • 75ml Double cream
    • 1 egg
    •  Freshly ground black pepper to taste

    By Views 3090  Added Tue May 25 2010


    I really enjoy this tasty vegetarian tart with crumbly spelt pastry.

     

    I first started making savoury tarts at university, where I would make a big one on Sunday to cover me for a few meals in the week. Over the years I have tried lots of different fillings, and also tried out different pastry. This is one of my favouri Read More