The Vineyard Cottages Summer Tart

Posted by on December 14, 2017

The Vineyard Cottages Summer Tart

 

As we get busier with the Food Tours and the Vineyard Cottages throughout summer, getting something on the dinner table for everyone to tuck into has to be quick and delicious.

The fridges are always full of cheese and cured meats and this tart becomes a weekly dinner, decorated with chive flowers and plenty of herbs and accompanied by a fresh green salad and thick french dressing.


Ingredients and Instructions

1 sheet of good quality puff pastry

1 baking tray

 

For the base:

2 tbsp of tomato puree

1 tsp capers

1 clove of garlic

1 roasted pepper ( we buy jars of them from the middle eastern store or make your own)

Zest of half a lemon

1 tbsp Extra Virgin Olive Oil.

 

Blitz the ingredients together in a mixer until smooth. Add a little lemon juice to taste is required.

 

Topping

1 onion thickly sliced and sauteed until translucent

Pancetta or bacon rashers

Prosciutto / ham slices

Half a dozen sliced mushrooms

Grated cheese - Whatever you fancy. We had Provolone from 'Cassaro at Parnell Farmers Market' and some gouda to use up.

2tbsp milk

 

Mixed Chopped fresh herbs

Chives

Oregano

Parsley

Chive flowers

Thyme

 

Preheat the oven to 180.

Grease the baking tray.

Score the pastry a couple of centimetres in from the edges on all four sides to allow the side to puff up.

Spread the pastry with the base and add the other ingredients with the cheese on last.

Brush the edges of the pastry lightly with milk

 

Into the oven for 20 mins or until the pastry has puffed up and turned golden. Transfer to a rack and leave to cool for 10 mins.

Scatter the chopped herbs on the top, pulling the chive flowers apart.

Slice and serve with a crisp green salad.