Summer vegetable & pesto rose tart

Summer vegetable & pesto rose tart

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(1 ratings)

Prep: 40 mins Cook: 1 hr, 5 mins

More effort

Serves 12

Spelt flour gives the pastry a nutty flavour which works so well with the pesto. Serve this stunning tart warm or cold and prepare for jaws to drop

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal408
  • fat31g
  • saturates16g
  • carbs20g
  • sugars4g
  • fibre3g
  • protein11g
  • salt0.6g
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Ingredients

    For the pastry

    • 250g spelt flour
    • 125g cold butter, cubed
    • 25g Gruyère (or vegetarian alternative), finely grated
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • 1 egg yolk, beaten

    For the filling

    • 2 small sweet potatoes, peeled
      Sweet potatoes

      Sweet potato

      sweet po-tate-toe

      Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

    • 2 courgettes (1 green and 1 yellow looks nice)
      Courgette

      Courgette

      corr-zjet

      The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

    • 1 small aubergine
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • juice 1 small lemon
      Lemon

      Lemon

      le-mon

      Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

    • 250g mascarpone
    • 2 eggs
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 150g rocket pesto (make your own, or use a good shop-bought one)
      Pesto

      Pesto

      Pess-toh

      Pesto is a generic Italian name for any sauce made by pounding ingredients together.

      The…

    • 25g fresh breadcrumbs
    • 100g Gruyère (or vegetarian alternative), grated
      Gruyère

      Gruyère

      groo-ee-yeah

      Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

    • small bunch thyme, leaves picked

      Thyme

      This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

    • 2 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    Method

    1. First, make the pastry. Tip the flour into a bowl with 1/ 2 tsp salt. Add the butter and rub in using your fingertips until it resembles breadcrumbs. Stir through the cheese with a cutlery knife. Add the egg yolk, drizzle over 1 tbsp cold water, then use the knife to stir it in until clumps of dough start to form. Tip onto a work surface and bring the dough together with your hands into a smooth ball. Alternatively, you can make the pastry in a food processor. Shape into a disc, wrap in cling film and chill for at least 20 mins.

    2. Using a mandolin or a sharp knife, slice the sweet potatoes, courgettes and aubergines lengthways as thinly as possible. Brush the aubergine slices with lemon juice as you go to prevent them from turning brown. Put the sweet potato in a bowl with 2 tsp water, cover with cling film and cook in a microwave on high for 2 mins, then remove and leave to cool. Do the same with the courgettes and aubergines, but cook for just 30 secs, then set aside.

    3. Take the pastry out of the fridge and roll out to the thickness of a £1 coin. Line a 23cm fluted tart tin with the pastry. Trim the sides with a pair of kitchen scissors, leaving an overhang of about 1cm. Chill for another 10 mins. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf.

    4. When the pastry is cold and firm, line with baking parchment (scrunch it up first to make it more pliable), then fill with baking beans. Bake for 15 mins, then remove the beans and parchment and bake for 5 mins more until the pastry is biscuity.

    5. Meanwhile, make the filling. Put the mascarpone, eggs, pesto, breadcrumbs and Gruyère in a bowl, season and mix well. Remove the pastry case from the oven, trim the sides with a small sharp knife so they’re flush with the top of the tin, then spread the filling over the base.

    6. Reduce oven to 180C/160C fan/ gas 4. Drain any liquid from the vegetables, pat dry on kitchen paper, then season them all well. Stack a slice of sweet potato, courgette and aubergine on top of each other then, starting from one end, roll into a spiral. Put in the middle of the tart. Layer up another three vegetable slices, then wrap these around the spiralled veg in the centre. Continue until the tart is full and you have created a rose effect. Sprinkle thyme leaves between the layers and drizzle the tart with oil.

    7. Bake in the centre of the oven for 40-45 mins until the vegetables are tender and the filling has set. Remove from the oven and leave to cool in the tin for 15 mins before removing. Serve warm or cold.

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    Comments (2)

    batllo's picture
    5

    Made my regular pastry and did one and a half times quantity for a twelve inch tin, but otherwise followed recipe exactly. Allow yourself plenty of time, but perfectly straightforward. Looks very impressive and all my guests enjoyed it. Another time I think I will use less pesto as I think the pesto flavour was a little too overpowering.

    catie74's picture

    This was delicious and such fun to make. I made it for a family gathering picnic and we all loved it. It looked the same as the photo which I was delighted with. We all thought a small slice of this would be lovely served with BBQ'd lamb chops

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