Roasted Vegetable Tart with Sesame Pastry
1. Make the pastry: sift the flour, rub in the margarine and stir in the tahini, sesame seeds and enough water to give a firm dough. Cover and chill for 10 minutes. Roll out on a floured surface and use to line a 9 inch flan tin. Chill.
8 ounces plain white flour
3 ounces butter or margarine
3 tablespoons tahini
1 tablespoon sesame seeds
1 tablespoon water
1 small eggplant, sliced
4 large assorted peppers, deseeded and cut into wide strips
2 zucchini, sliced lengthwise
1 tablespoon oil
14 ounce can tomatoes
2 tablespoons tomato purée
1 teaspoon sugar
1 tablespoon dried rosemary
1 ounce sun-dried tomatoes
2. Preheat oven to 400°F Arrange the vegetables on a baking tray with the pepper skins uppermost. Brush with oil and roast until the pepper skins have blackened and the zucchini and eggplant are golden.
3. Place the hot peppers in a plastic bag, seal and leave to cool. Bake the pastry case blind for 10 minutes, then remove baking beans and cook for a further 12 minutes.
4. Meanwhile cook the tomatoes, tomato purée, sugar and rosemary together over a high heat until thickened. Peel skin from peppers. Pour the sauce into the pastry case and top with the roasted vegetables and sun-dried tomatoes. Return to the oven for five minutes. Serve hot.
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