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.
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.
Mixed Chopped fresh herbs
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.