Vegetable stack

Recipe from: 5/22/1997 12:00:00 AM
Ingredients 23
Servings 0
Time

Ingredients

  • CRUST
  • 600
    ml
    white bread flour
  • salt
  • 160
    ml
    butter
  • 65
    ml
    ice water
  • pinch sugar
  • 30
    ml
    olive oil
  • FILLING
  • 2
    aubergines, thickly sliced and quartered
  • salt
  • 300
    g
    leeks OR onions, sliced into rings
  • 2
    cloves garlic, crushed
  • 50
    g
    ground almonds (optional)
  • 1
    green or red pepper, seeded and diced
  • 600
    g
    patty pans, halved or quartered
  • 250
    g
    fresh mushrooms, halved or quartered
  • 300
    g
    spinach (hard stems removed), finely chopped, steamed and patted dry
  • salt and pepper
  • 15
    ml
    fresh thyme
  • 15
    ml
    fresh parsley
  • 200
    g
    grated cheese
  • 2
    extra-large eggs, whisked
  • pinch paprika
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Spray a 24 cm loose-bottomed pie dish with non-stick spray. Combine the flour and salt in a mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Blend the water, sugar and oil and mix with the flour to form a manageable dough. Wrap in plastic wrap. Chill for 30 minutes in the fridge. Roll out the dough on a lightly floured surface and line the pie dish with the pastry. Trim the edges and prick holes in the bottom. Line with baking paper, fill with beans and bake for 10 minutes. Remove the beans and baking paper and bake for another 10-15 minutes or until the crust is done and brown. Set aside. Place the brinjal slices in a colander and sprinkle with salt. Leave for 20 minutes, rinse and pat dry with paper towelling. Fry in a little heated oil until brown and remove from the pan. In the same pan, sauté the leeks and garlic in a little oil until tender, add the almonds and mix. Remove from the pan and set aside. Stir-fry the remaining vegetables in a little oil until tender. Mix al! the vegetables and season with salt and pepper, thyme and parsley. Add the cheese and mix. Stack the vegetables in the prepared crust. Season the eggs with salt and pepper and paprika, beat and pour over. Bake for 20-25 minutes or until the egg is cooked through and set. Serve hot. Makes a large tart.
 

 

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