Vegetable and Feta Tart

Ingredients list for Vegetable and Feta Tart

• 20-25 Button mushrooms sliced
• 1 medium Green zucchini thinly sliced
• 100 grams Feta cheese crumbled
• 2 tablespoons Olive oil
• 1 tablespoon Garlic chopped
• 1 small Onion thinly sliced
• to taste Salt
• 1/2 teaspoon Crushed black peppercorns
• 1/2 cup Fresh cream
• 1/4 cup Grated processed cheese
• 1/2 cup Pesto
• For Short crust pastry
• 2 cups Refined flour (maida)
• 150 grams Butter chilled
• to taste Salt

Method

1. Preheat oven to 180° C.
2. To make short crust pastry, take refined flour in a bowl add butter and salt and knead into a semi-soft dough with sufficient chilled water.
3. Roll the dough into one-fourth centimeter thick sheet and place it in a tart mould of eight inch diameter. Place some beans in it, place the mould in the preheated oven and blind bake for ten to fifteen minutes.
4. Heat olive oil in a non-stick pan. Add garlic and onion and sauté for a minute. Add mushrooms, zucchini, salt and crushed peppercorns, mix well and sauté until the mixture is dry.
5. Add cream and processed cheese, mix well and cook for thirty seconds. Remove from heat and set aside.
6. Spread pesto in the baked tart shell and fill it with the vegetable mixture. Spread feta cheese on top, place the tart on a baking tray and bake it in the preheated oven till the pastry turns light brown.
7. Cut into wedges and serve hot.

Nutrition Info