VEG­ETABLE TARTS

donna hay - Fresh + Light - - Contents - PHO­TOG­RA­PHY CON POULOS STYLING JUS­TINE POOLE

For a sure­fire hit, roast colour­ful veg­eta­bles on a sim­ple whole­meal pas­try base un­til golden and caramelised

With so many veg­eta­bles at their peak right now, cre­at­ing nour­ish­ing, restora­tive com­fort food is as easy as bak­ing the -in-sea­son stars on a whole­meal pas­try base. Say hello to your new favourite din­ners...

EACH of these rus­tic tarts be­gins with a sim­ple spelt hot wa­ter pas­try, speck­led with fra­grant spices. It’s quick and easy to make, and the fi­nal re­sult is light and f laky, with a de­li­cious nutty f lavour.

roasted haloumi, tomato and egg­plant tart

½ cup (65g) grated haloumi draine 250g 250g ma­rina ted egg­plant( aubergine ), drained 300g vine-ripened cherry toma­toes cracked black pep­per, store-bought rocket pesto and wild

rocket (arugula) leaves, to serve whole­meal hot wa­ter pas­try

100g un­salted but­ter, chopped

⅓ cup (80ml) wa­ter

1½ cups (210g) whole­meal spelt flour

½ tea­spoon sea salt flakes

¼ cup (20g) finely grated pecorino

2 ta­ble­spoons finely chopped oregano

Pre­heat oven to 200°C (400°F). To make the whole­meal hot wa­ter pas­try, place the but­ter and wa­ter in a medium saucepan over high heat and bring to the boil. Re­move from the heat, add the flour, salt, pecorino and oregano, and mix well to com­bine. Turn out the dough onto a clean sur­face and knead un­til smooth. Roll out on a large sheet of non-stick bak­ing pa­per to a 30cm round. Place on an oven tray.

Ar­range the haloumi over the pas­try, leav­ing a 5cm bor­der. Top with the egg­plant and toma­toes and fold over the edges of the pas­try, press­ing lightly to seal. Cook for 35 min­utes or un­til golden and the pas­try is cooked. Sprin­kle the tart with salt and pep­per and serve with pesto and rocket leaves. SERVES 6.

roasted beet­root, feta and sil­ver­beet tart

600g mixed heir­loom beet­roots, trimmed+ ¼ cup (60ml) ap­ple cider vine­gar 1 ta­ble­spoon honey sea salt and cracked black pep­per

180g shred­ded sil­ver­beet (Swiss chard) 200g feta, crum­bled

¼ cup (25g) wal­nuts, finely chopped 1 ta­ble­spoon chopped dill whole­meal hot wa­ter pas­try

100g un­salted but­ter, chopped

⅓ cup (80ml) wa­ter

1½ cups (210g) whole­meal spelt flour ½ tea­spoon sea salt flakes

1 tea­spoon car­away seeds, chopped

Pre­heat oven to 200°C (400°F). Place the beet­roots on a large piece of alu­minium foil. Add the vine­gar, honey, salt and pep­per and wrap to en­close. Place on an oven tray and cook for 40 min­utes or un­til ten­der. Set aside to cool slightly. Halve the beet­roots and toss in the cook­ing liq­uid. Set aside.

To make the whole­meal hot wa­ter pas­try, place the but­ter and wa­ter in a medium saucepan over high heat and bring to the boil. Re­move from the heat, add the flour, salt and car­away seeds, and mix well to com­bine. Turn out the dough onto a clean sur­face and knead un­til smooth. Roll out on a large sheet of non-stick bak­ing pa­per to a 30cm round. Place on an oven tray.

Place the sil­ver­beet and feta in a small bowl and mix to com­bine. Ar­range the sil­ver­beet mix­ture over the pas­try, leav­ing a 5cm bor­der. Top with the beet­root and walnut, and fold over the edges of the pas­try, press­ing lightly to seal.

Cook for 30 min­utes, or un­til the pas­try is cooked. Sprin­kle with dill to serve. SERVES 6.

+ We used a mix­ture of heir­loom, golden and tar­get beet­root, but you can use any va­ri­eties you like.

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