RED ROAST VEGETABLE TART WITH BUFFALO MOZZARELLA & SALSA VERDE

This mixed vegetable pie could be served as a side dish though it is substantial and special enough to be the main event, and is an excellent vegetarian option. Tart shell:

215g standard flour Generous pinch of salt

120g cold butter, cut into small cubes ¼ cup chilled cream

2-3 tbsp chilled water

Roast vegetables:

1.5kg mixed “red” vegetables

(eg red capsicum, beetroot, orange kumara, pumpkin, red onion, carrots), cut into even size pieces.

5 cloves garlic, smashed

1 red chilli, seeds removed, finely chopped

¼ cup olive oil

1 ball buffalo mozzarella, broken into chunks

Salsa verde:

3 cups loosely packed fresh herbs, eg parsley, basil, mint, dill

2 cloves garlic, finely chopped

3 spring onions, chopped

2 tsp capers, drained

1 lemon, zest and juice

½ cup good-quality olive oil

Tart shell: Place flour, salt and butter in a food processor and pulse until mixture resembles fine breadcrumbs. Add all the cream and then the chilled water 1 tablespoon at a time, pulsing until the mixture comes together. Flatten into a brick, wrap in plastic and chill for 30 minutes.

Heat oven to 200C. Lightly grease a

26-27cm round, loose-bottom flan tin. Roll out chilled pastry between

2 sheets of baking paper and line tin, removing any excess. Bake blind for

15 minutes then lower heat to 180C, remove paper and weights and bake a further 20 minutes or until pastry is firm and golden.

Turn oven back up to 200C and line an oven tray with baking paper. Place mixed vegetables, smashed garlic and chilli in prepared tray, toss with olive oil and season to taste. Bake until vegetables are tender and slightly caramelised, about 40 minutes, tossing them every now and then. Cool to room temperature.

Meanwhile, make salsa verde by placing all the ingredients in a food processor and pulsing to a coarse paste. Season to taste.

To serve, arrange vegetables in tart shell and dot with mozzarella and some salsa verde. Serve remaining salsa on the side. Serves 8