Vegetable tart

Recipe from: 1/13/2000 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • 400
    frozen shortcrust pastry, defrosted
  • 240
    sun-dried tomatoes in olive oil
  • 30
    olive oil
  • 2
    cloves garlic, crushed
  • 2
    medium-sized onions, peeled and sliced
  • salt and freshly ground black pepper to taste
  • 2
    large tomatoes, sliced
  • 14
    black olives, stoned
  • 30
    fresh chopped oregano (or 15 ml (1 T) dried origanum)


Preheat the oven to 200 ºC. Line a 20 cm loose-bottomed pan with shortcrust pastry and chill for 20 minutes. Fill the crust with a layer of baking paper and dried beans and bake for 10 minutes. Remove from the oven. Meanwhile drain and chop the sun-dried tomatoes. Heat the oil and fry the garlic and onions until fragrant and soft. Season to taste and add the chopped sun-dried tomatoes and half the olives and herbs. Spoon the mixture into the crust and arrange the slices of fresh tomato and remaining olives on top. Sprinkle with the remaining herbs and baste with the olive oil vinaigrette. Bake for 20-25 minutes, cool slightly and serve with a crisp green salad. Makes a medium-sized tart.

Read more on: bake  |  fruit


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