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

Download Recipe PDF

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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