Mediterranean tart

Recipe from: 3/10/1993 12:00:00 AM
Ingredients 12
Servings 4


  • 400
    frozen shortcrust pastry
  • 15
    wholegrain mustard
  • 5
    baby marrows, sliced lengthways
  • 4
    tomatoes, seeded and thickly sliced
  • 1
    bunch spring onions, sliced
  • 8
    pitted black olives
  • 3
    large eggs
  • 125
  • 125
    ricotta cheese
  • 65
    Parmesan cheese
  • 2
    cloves garlic, crushed
  • salt and milled black pepper


Roll pastry out to fit a greased 23 cm diameter tart pan. Cover pastry with waxed paper and fill with dried beans or rice. Bake blind at 200 ºC for 5 to 7 minutes. Remove beans or rice and paper and bake for a further 5 to 7 minutes. Cool slightly and spread mustard over base. Layer vegetables on top. Mix remaining ingredients together, pour over vegetables and sprinkle with a little extra Parmesan cheese. Bake at 200 ºC for 40 to 50 minutes, or until egg mixture has set. Serve hot, at room temperature, or cold. TOTAL KILOJOULE COUNT: 12 130 kJ (2 900 Cal). A portion: 3 030 kJ (725 Cal).

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