Vegetable tarts

Name: Vegetable tarts
Yield: 4
Ingredients: 2 tbs olive oil, plus extra to serve; 40g butter; 2 onions, thinly sliced; 3 sprigs thymes, leaves picked, plus extra; 2 garlic cloves, crushed; 2 tbs red vinegar; 1 tbs Dijon mustard; 2 x shortcrust pastry sheets, partially thawed, halved; 4-5 yellow zucchini or squash, thinly sliced lengthways (we used a mandolin); 1-2 green zucchini, thinly sliced lengthways (we used a mandolin); 100g mixed cherry tomatoes, sliced; 1 egg, lightly beaten; 50g feta, crumbled

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 10, 2018

“Spinach would also work well on these quick, tasty tarts” - Matt Moran.

2 tbs olive oil, plus extra to serve
40g butter
2 onions, thinly sliced
3 sprigs thymes, leaves picked, plus extra
2 garlic cloves, crushed
2 tbs red vinegar
1 tbs Dijon mustard
2 x shortcrust pastry sheets, partially thawed, halved
4-5 yellow zucchini or squash, thinly sliced lengthways (we used a mandolin)
1-2 green zucchini, thinly sliced lengthways (we used a mandolin)
100g mixed cherry tomatoes, sliced
1 egg, lightly beaten
50g feta, crumbled

Method

1.

Preheat the oven to 200°C and line a large oven tray with baking paper
2.

Heat oil in a large frying pan over medium heat, add butter, onion, thyme and garlic, reduce to low and cook for 15 minutes, stirring regularly. Add vinegar and mustard, increase to medium-high heat and cook for a further 2 minutes or until vinegar has evaporated. Transfer mixture to a bowl and allow to cool completely. Spread mixture over the pastry leaving a 3cm border all around.
3.

Place rows of squash and zucchini over the onion mixture, top with tomatoes, fold borders over, and brush with eggwash. Scatter with feta and extra thyme leaves and drizzle with extra olive oil.
4.

Bake for 25 minutes or until pastry is golden and vegetables tender.