Vegetable tart

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0 serving Cooking: 25 mins
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Fruit

By Food24 November 03 2009
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Ingredients (9)

400.00 g shortcrust pastry — frozen, defrosted
FILLING
240.00 g sun-dried tomatoes — in olive oil
VINIAGRETTE
30.00 ml fresh chillies — 573
2.00 garlic — cloves, crushed
2.00 onion — peeled, sliced
salt and freshly ground black pepper — to taste
2.00 tomatoes — large, sliced
14.00 olives — black, pitted
30.00 ml fresh oregano — chopped
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Method:

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.



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