Mediterranean tart

Fairlady
6 servings Prep: 20 mins, Cooking: 1 hr
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Vegetables

By Food24 November 03 2009
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Ingredients (12)

400.00 g readymade shortcrust pastry — frozen
45.00 ml wholegrain mustard
5.00 courgettes — baby, sliced lengthways
4.00 tomatoes — deseeded and sliced
1.00 spring onions — chopped
10.00 olives — black, pitted
3.00 eggs — large
125.00 ml cream
125.00 ml ricotta cheese — crumbled
65.00 ml parmesan cheese — grated
2.00 garlic — cloves, crushed
0.00 sea salt and freshly ground black pepper
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Method:

Preheat oven to 200 &degC.
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.



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