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Prep 30 mins
Cook 1 hr
"This tart makes a great brunch or lunch dish. The vegetables can be replaced with red capsicum, beans, eggplant or whatever else is fresh at the time. " Another Summer recipe I found while searching for things to cook when trying to deal with a week of 40°C+ (104°F+) weather! :p Recipe by Lauraine Jacobs, originally published in The Sydney Morning Herald, Tuesday October 16, 2007 and found on cuisine.com.au
- 400 g puff pastry
- 2 medium fennel bulbs, cut into 3cm dice
- 1 red onion, cut into 3cm dice
- 4 small potatoes, scrubbed and cut into 3cm dice
- 2 zucchini, cut into 3cm dice
- 2 tablespoons extra virgin olive oil
- salt & freshly ground black pepper
- 4 eggs
- 6 tablespoons creme fraiche
- 3 medium tomatoes, sliced
- 1⁄4 cup flat leaf parsley, finely chopped
- 1⁄4 cup basil, finely chopped
- Preheat oven to 200°C.
- Roll out the pastry and use it to line a 24cm loose-bottomed flan tin. Prick the bottom and refrigerate.
- Place the fennel, onion, potatoes and zucchini in an oven dish with the oil.
- Season with salt and pepper and bake for 15 minutes, until cooked through. Remove from the oven and cool.
- Put an oven tray in the oven and turn the heat up to 220°C /430°F (the hot tray will help the pastry base to cook).
- Place the cooled vegetables in the tart shell.
- Beat the eggs with the creme fraiche, season with salt and pepper and pour on to the vegetables. Arrange slices of fresh tomato on top and scatter with chopped herbs.
- Bake for 45 minutes, until puffed and golden.
- Serve warm.