Summer Vegetable & Egg Tart
Course: Lunch, DinnerCuisine: Vegetarian
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesThis Summer Vegetable & Egg Tart looks like summer – bright and full of colour.
Ingredients
7 eggs
8 cherry tomatoes
150 grams grated cheese
150 mL cream
chopped parsley
1 red capsicum
Shortcrust pastry
1 red onion
2 courgettes
Directions
- Heat your oven to 180ºC.
- Line a tart tin or shallow pie dish with short crust pastry.
- Line the pastry with baking paper and dry rice or beans to blind bake
- Bake for 15mins.
- Meanwhile slice courgettes, capsicum and red onion and grill or dry fry until they get some colour but are still firm.
- Whisk together 3 of the eggs with 150mls of cream.
- Once you have baked the tart base for 15mins remove from the oven and line the pastry with 2/3 of the grilled vegetables.
- Pour over the egg and cream mixture and scatter 1/2 the cheese on top.
- Crack 4 eggs on to the tart mixture.
- Top with the remaining cheese and cherry tomatoes and parsley.
- Bake for about 25mins until the egg and cream mixture is set.
- Serve with a salad and chutney
Notes
- You may have to vary the quantities to suit the size of your tart pan