10/03/2024
Heirloom Tomato, Zucchini and Manchego Tart
A divine vegetable tart that is delicious served straight from the oven but also makes great picnic fare.
Serves:
4-6
Prep Time: 20 minutes
Cooking Time: 25-30 minutes
Ingredients
- 2 large heirloom tomatoes
- 1 small red onion, peeled
- 1 small zucchini
- 375g frozen shortcrust pastry sheet, thawed*
- 1 egg, lightly beaten
- 250g grated manchego or cheddar cheese
- 1/2 bunch fresh thyme
- extra virgin olive oil, for drizzling
- sea salt and pepper, for sprinkling
- hot smoked paprika or cayenne pepper, for sprinkling, optional
Method
- Thinly slice tomatoes and onion. Cut zucchini diagonally into thin slices.
- Carefully unroll pastry onto a baking paper-lined oven tray and score a 2cm border around the edges. Prick pastry with a fork, brush with egg and sprinkle with half the cheese. Sprinkle with a few thyme sprigs.
- Arrange tomato, zucchini and onion decoratively onto the top of the tart. Season with salt and drizzle with a little oil. Sprinkle with the remaining cheese and a few more thyme sprigs.
- Bake in the centre of the oven at 200°C for 20 minutes until golden, then lower to the base of the oven to cook for a further 5-10 minutes until the underside has browned.
- Serve sprinkled with hot smoked paprika and extra thyme leaves
Tips
- *Carême sour cream shortcrust pastry was used in this recipe
- STYLING When arranging the vegetables, overlap them in a random fashion.
- DRINK Pinot gris
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