Vegetable Tart

This can be Vegan if you watch which pastry you buy !


Serves 4


  • 1 roll ready made shortcrust pastry.


  • 1tbsp oil


  • Mixture of vegetables – peppers, all colours, courgette, onions, red and brown, leeks etc


  • 6 eggs.


  • 6 tablespoons cold water. You can use cream if it’s not vegan.


  • 2 cloves of garlic, crushed.


  • Handful basil leaves


  • 200g grated strong cheese


  • Baking beans


  • Baking paper.


  1. Cut all the veg in medium sized pieces, place in a colander and sprinkle well with salt, leave aside to drain.


  2. Line a 12” flan tin with the pastry – you might have to piece it together at the edges


  3. Prick the pastry, place  the paper on top and cover with a layer of beans. Place in oven 180 for 15 mins. Remove the paper and beans and return to the oven until lightly browned. Remove and cool



  4. Heat the oil in a large saucepan. Squeeze any remaining moisture out of the veg and put into the hot oil ad add he garlic. Fry briskly until tender and browned a little here and there.
  5. Remove from the heat and spread over the pastry base. Scatter over the bay leaves
  6. Beat the eggs together, add the water and season well. Pour over the veg.


  7. Sprinkle with the cheese and place on oven 180 until risen and golden brown. Serve with mixed salad.

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