Wednesday, June 16, 2010

Veggie & Cheez Tart

Been on a no-meat binge for no explainable reason, this began with a desire to jazz up my short-crust recipe. So I jazzed it up by throwing a handful of dried herbs, in this case marjoram and some thyme. The pastry was wonderfully speckled and crispy.

Baked some veggies, here there are peppers: yellow, red, orange, yams, red onions, courgettes and carrots. Thing here, is colours, think colours and the veg will follow.
Douse with oil and again dried herbs. (no salt, don't want the vegetables to 'weep')
Into the oven for an hour at 180c.

Pile into the baked pastry case, add clumps of favourite cheese, I like here salty white cheese, then add some chopped greens like dill, cilantro or parsley for garnish.

Serve with tehina sauce on the side.

A light summery lunch, picnic or supper
Your veggie friends will applaud you and toast you as one of their own!

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