This beautiful tart, both in terms of looks and taste, was inspired by a a couple of mini camemberts purchased in my local shop for 19p. A bargain if there ever was one.
Cheese, in particular the soft varieties, when purchased in a supermarket, are invariably too under-ripe for my liking, and will sit quite happily at home way past their sell-by-dates until they become soft and squishy just how I like them. And I have never, touch wood, been rushed to hospital with food poisoning from over-ripe brie.
For cheese eating vegetarians this would make a wonderful meal, in fact it will be served to the first vegetarian that comes to dinner next in the Eating Tree Kitchen. I would be delighted to be presented with this at a friend’s house or even in a restaurant, it is absolutely stunning.
Unless it is for a special occasion I rarely go shopping to purchase the exact ingredients for any dish, preferring to use what is available to me either in the fridge, store cupboard or vegetable bowl. Fortunately I had everything to hand to make this for Monday supper, the 19p Camembert was a bonus, otherwise I would have tossed in some crumbled feta. It really didn’t take long at all, even though the preparation may seem a little long winded it really is only a case of chopping up a few veg and putting them in the oven. Nothing too difficult there.
I made the pastry, leaving it to chill in the fridge while the vegetables were roasting in the oven.
As with all tarts containing eggs and dairy, leave to cool slightly before eating as a tart straight from the oven will not score very high in the taste stakes.
- 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)
- Preheat the oven to 175c (fan)
- Lay out the vegetables, using only half of the tomatoes on a large baking tray.
- Drizzle liberally with olive oil and sprinkle over some oregano leaves. (about 1/2 teaspoon dried).
- Cook for 20 minutes, turning over half way through.
- Make the pastry and leave to rest in the fridge.
- When the vegetables are cooked, transfer to a plate to cool.
- Whisk the mascarpone and eggs and season with salt and pepper.
- When the vegetables are cool, line the tin with the pastry and prick the bottom.
- Put the tin onto a baking tray.
- Put the vegetables into the pastry case.
- Tear up the cheese into chunks and distribute in the vegetables.
- Pour over the egg mixture.
- Dot with the remaining tomatoes.
- Cook for 35 minutes.
- Put the caperberries on top and cook for a further 5 minutes until the tart is golden brown.
- Drizzle with a little olive oil before serving.
