1 hr 30 mins
Rhiannon and Matt's Note:
"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
My Private Note
Units: US | Metric
- 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
- 1Preheat oven to 200°C.
- 2Roll out the pastry and use it to line a 24cm loose-bottomed flan tin. Prick the bottom and refrigerate.
- 3Place the fennel, onion, potatoes and zucchini in an oven dish with the oil.
- 4Season with salt and pepper and bake for 15 minutes, until cooked through. Remove from the oven and cool.
- 5Put 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).
- 6Place the cooled vegetables in the tart shell.
- 7Beat 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.
- 8Bake for 45 minutes, until puffed and golden.
- 9Serve warm.
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Nutritional Facts for Roasted Summer Vegetable Tart
Serving Size: 1 (345 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 487.4
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 8.7 g
- Cholesterol 121.1 mg
- Sodium 208.0 mg
- Total Carbohydrate 47.1 g
- Dietary Fiber 5.8 g
- Sugars 3.9 g
- Protein 10.6 g