Mediterranean tart

Recipe from: 2/1/2004 12:00:00 AM

Ingredients 12
Servings 6
Time 20 minutes

Ingredients

  • 400
    g
    frozen shortcrust pastry
  • 45
    ml
    wholegrain mustard
  • 5
    baby marrows, trimmed nd sliced lengthways
  • 4
    tomatoes, seeded and thickly sliced
  • 1
    bunch spring onions, cut into 3 cm lengths
  • 10
    pitted black olives
  • 3
    large eggs
  • 125
    ml
    cream
  • 125
    ml
    ricotta cheese, crumbled
  • 65
    ml
    Parmesan, grated
  • 2
    cloves garlic, crushed
  • salt and freshly ground black pepper
 

Method

about one hour
 
Preheat oven to 200 °C.
Roll out pastry to fit a 23 cm diameter tart pan.
Grease pan and place pastry in it.
Cover with waxed paper, fill with dried beans and bake blind for five to seven minutes.
Remove beans and paper and bake for a further five to seven minutes. Cool slightly.
Spread mustard over base and layer vegetables on top.
Mix remaining ingredients together, pour over vegetables and sprinkle with extra Parmesan.
Bake for 45 minutes or until egg mixture has set.
 

Read more on: bake
 

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