Roast Vegetable Tart with Walnut Crust Recipe

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Roast Vegetable Tart with Walnut Crust
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Ingredients
17
Count
Nutrition
654
Calories
Total time
160
Minutes
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Ingredients:

Directions:

  1. Slice the butter into a mixing bowl containing flour and salt.
  2. Rub the butter lightly into the flour with your fingertips, to obtain a buttery, breadcrumb-like consistency.
  3. Grind or crush the walnuts fairly finely, then stir these into the butter/flour mixture.
  4. Next add the tahini, egg and water and mix until everything binds together.
  5. Divide the dough into the number of tarts you are making.
  6. Roll each portion into a ball and pat down a little.
  7. Chill in the fridge for about half an hour while you get on with preparing the vegetables.
  8. Roll the pastry out on a floured surface until it is about 3/16 thick.
  9. Because it is so short (i. e. buttery), it may be difficult to line your lightly oiled flan tin with one piece, but you can push it into place with your fingers.
  10. Pre-bake for 15-20 minutes in a moderate to low oven, or until the pastry has become quite firm, but is not yet browning.
  11. Slice the eggplants into circles measuring about 3/8 thick.
  12. Quarter these.
  13. Toss salt over the eggplants and leave for half an hour to sweat.
  14. Afterwards rinse them and leave to drain in a colander, either pressing or patting out excess moisture.
  15. Spread out on a baking tray and massage generously with olive oil.
  16. Season with a little dried oregano or basil and roast in the oven for 30-40 minutes, stirring half way through.
  17. While the eggplants are roasting, you can begin preparing the bell peppers.
  18. Slice these into 3/8 wide strips the full length of each pepper.
  19. As with the eggplant, place on a baking tray and drizzle with olive oil.
  20. Sprinkle with a little black pepper and oregano or basil.
  21. Cook for 30-40 minutes at 400F.
  22. Peel and finely slice about two-thirds of the garlic, and stir this into the cooking peppers when you give them a midway stir.
  23. When the roast vegetables are ready they can be combined, and the excess olive oil drained off and kept to add to the cream cheese later – or for making a vinaigrette.
  24. If you intend to assemble the tart later on, keep the roast vegetables in the fridge until you are ready to use them.
  25. Final preparation: Crush the rest of the garlic and mix this into the cream cheese along with half the chopped fresh basil, pesto, tomato puree, a teaspoonful of Dijon mustard and the reserved roasting oil.
  26. Season with a little salt and black pepper.
  27. Spread out this mixture evenly in the bottom of the walnut pastry cases.
  28. Mix the rest of the basil with the roast vegetables, and spread them over the cream cheese mixture.
  29. Slice the goat’s cheese and/or soft mozzarella into generous rounds, perhaps averaging 3/16 thick.
  30. Place six to eight pieces of cheese decoratively on top of each tart.
  31. Place in a pre-heated moderate oven (350F) for 30-40 minutes – as long as it takes for the tart to warm up and the cheese to melt and brown a little.
  32. When the cheese is looking an inviting golden brown in patches and all is hot – even sizzling – remove from the oven.
  33. Slip off the edges of the flan tin (if detachable) before serving.
  34. Serve with a green salad, and perhaps new potatoes fresh with garden mint.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 654.46 Kcal (2740 kJ)
Calories from fat 440.27 Kcal
% Daily Value*
Total Fat 48.92g 75%
Cholesterol 113.55mg 38%
Sodium 228.5mg 10%
Potassium 596.55mg 13%
Total Carbs 38.7g 13%
Sugars 8.74g 35%
Dietary Fiber 6.7g 27%
Protein 18.79g 38%
Vitamin C 61.5mg 103%
Vitamin A 1.6mg 53%
Iron 25.6mg 142%
Calcium 289.8mg 29%
Amount Per 100 g
Calories 198.55 Kcal (831 kJ)
Calories from fat 133.57 Kcal
% Daily Value*
Total Fat 14.84g 75%
Cholesterol 34.45mg 38%
Sodium 69.32mg 10%
Potassium 180.98mg 13%
Total Carbs 11.74g 13%
Sugars 2.65g 35%
Dietary Fiber 2.03g 27%
Protein 5.7g 38%
Vitamin C 18.7mg 103%
Vitamin A 0.5mg 53%
Iron 7.8mg 142%
Calcium 87.9mg 29%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.4
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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