Roasted-vegetable tart with pesto

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 7
Servings 4
Time 15

Ingredients

  • 340
    g
    shortcrust pastry
  • 15
    ml
    butter
  • 1
    onion
  • 500
    g
    roasting vegetables, steamed
  • 15
    ml
    pesto
  • 1
    large egg
  • 250
    ml
    pouring cream
 

Method

20
 
1. Roll out the shortcrust pastry on a lightly floured surface and line a 23cm, loose-bottomed pie tin. Prick the pastry base with a fork.
2. Heat the butter in a large frying pan until it starts to bubble. Add the onion and sauté until translucent. Add the steamed vegetables and toss them with the onion mixture. Transfer into the pastry base and dollop the pesto over the vegetables.
3. Beat the egg and cream together and pour over the vegetables. Bake for 20 minutes or until the filling has risen and become golden.
 

Read more on: starch  |  bake  |  sauté
 

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