Entertaining Entrees

Mediterranean tarts

Name: Mediterranean tarts
Prep time: 90 min
Cook time: 55 min
Total time: 145 min
Yield: 6
Ingredients: 2 each red and yellow capsicums; 1/4 cup (60ml) extra virgin olive oil; 2 large onions, thinly sliced; 1 garlic clove, thinly sliced; 6 cardamom pods; 2 tablespoons red wine vinegar; 2 tablespoons brown sugar; 1/2 teaspoon Tabasco; 8 vine-ripened tomatoes, thinly sliced; Basil leaves & black olives, to serve; 1 2/3 cups (250g) plain flour, plus extra to dust; 125g chilled unsalted butter, chopped; 2/3 cup (50g) finely grated parmesan; 1 egg; 1 avocado, finely chopped; 2 tomatoes, seeds removed, chopped; 1/2 small red onion, finely chopped; 1 tablespoon chopped coriander leaves; 2 tablespoons lime juice; Pinch each chilli flakes & caster sugar

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1h 30m

55m

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by delicious. team

delicious. team

Oct 03, 2015

Let these memorable savoury tarts inspire your entertaining repertoire.

2 each red and yellow capsicums
1/4 cup (60ml) extra virgin olive oil
2 large onions, thinly sliced
1 garlic clove, thinly sliced
6 cardamom pods
2 tablespoons red wine vinegar
2 tablespoons brown sugar
1/2 teaspoon Tabasco
8 vine-ripened tomatoes, thinly sliced
Basil leaves & black olives, to serve

Parmesan pastry

1 2/3 cups (250g) plain flour, plus extra to dust
125g chilled unsalted butter, chopped
2/3 cup (50g) finely grated parmesan
1 egg

Avocado salsa

1 avocado, finely chopped
2 tomatoes, seeds removed, chopped
1/2 small red onion, finely chopped
1 tablespoon chopped coriander leaves
2 tablespoons lime juice
Pinch each chilli flakes & caster sugar

Method

1.

For pastry, place flour, butter, parmesan and a pinch of salt in a food processor and pulse until fine crumbs. Add egg and process until mixture comes together in a smooth ball. Chill for 30 minutes, then roll out on a lightly floured surface and use it to line six 10cm loose-bottomed tart pans. Chill for a further 30 minutes.
2.

Meanwhile, heat a grill to medium-high. Halve the capsicums and remove the seeds. Place capsicum, skin-side up, on a baking tray and grill until skins are blackened. Transfer to a bowl, cover with plastic wrap and set aside for 15 minutes. Remove and discard the skin, then thinly slice the flesh.
3.

Heat 2 tablespoons oil in a pan over medium-low heat. Add onion and cook, stirring occasionally, for 15 minutes or until soft. Add capsicum, garlic, cardamom, vinegar, sugar and Tabasco. Cook, stirring, for a further 20 minutes or until thick and reduced. Season and set aside.
4.

Preheat the oven to 180°C. For the avocado salsa, combine all ingredients in a bowl and season to taste. Set aside.
5.

Fill the pastry shells with baking paper and pastry weights or uncooked rice and bake for 10 minutes, then remove the weights and paper and bake for a further 2-3 minutes until golden and dry. Cool slightly, then fill with capsicum mixture and arrange tomato slices on top, slightly overlapping. Return to the oven for a further 5 minutes to warm through. Drizzle with remaining 1 tablespoon oil, scatter with basil and olives and serve with avocado salsa.