ROASTED VEGETABLE AND CAMEMBERT TART
 
Prep time
Cook time
Total time
 
You will need an 8" tart tin. If you want you could tuck some capers into the vegetables before cooking. I use the larger caperberries because I think they look fab on a tart and they are easy to remove if not liked.
Author:
Serves: 4-6
Ingredients
  • Pastry
  • 6oz Flour
  • 11/2oz lard
  • 11/2oz unsalted butter
  • Water to bind
  • Filling
  • 1 Aubergine, sliced
  • 1 Red Onion, sliced
  • 1 Yellow Pepper, sliced
  • About 12 Cherry Tomatoes, halved
  • Oregano (dried or fresh)
  • Olive Oil
  • 1 Mini Camembert (or 125g)
  • 200ml Mascarpone Cheese
  • 2 Eggs
  • Salt and Pepper
  • A few caperberries (optional)
Instructions
  1. Preheat the oven to 175c (fan)
  2. Lay out the vegetables, using only half of the tomatoes on a large baking tray.
  3. Drizzle liberally with olive oil and sprinkle over some oregano leaves. (about ½ teaspoon dried).
  4. Cook for 20 minutes, turning over half way through.
  5. Make the pastry and leave to rest in the fridge.
  6. When the vegetables are cooked, transfer to a plate to cool.
  7. Whisk the mascarpone and eggs and season with salt and pepper.
  8. When the vegetables are cool, line the tin with the pastry and prick the bottom.
  9. Put the tin onto a baking tray.
  10. Put the vegetables into the pastry case.
  11. Tear up the cheese into chunks and distribute in the vegetables.
  12. Pour over the egg mixture.
  13. Dot with the remaining tomatoes.
  14. Cook for 35 minutes.
  15. Put the caperberries on top and cook for a further 5 minutes until the tart is golden brown.
  16. Drizzle with a little olive oil before serving.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/02/10/roasted-vegetable-and-camembert-tart/