Meatless Monday Menu #3

[vc_row][vc_column][vc_column_text][mark style=”paragraph”]Its meat free Monday and thanks to Herc for another delicious recipe using our Eureka Flour. Come into Thrive for yours and try this tonight![/mark]

Free form shortcrust vegetable tart / galette

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Ingredients

• 350g Eureka Stoneground Cake Flour plus extra for dusting
• 120ml olive oil
• 100ml chilled water

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Filling

• 2 brown onions, peeled and quartered
• 4 courgettes, sliced approx. 2cm wide
• 2 carrots, peeled and sliced 1cm wide
• 1 red pepper, roughly chopped
• 1 yellow pepper, roughly chopped
• 2 medium tomatoes, quartered
• 1 medium size brinjal, roughly chopped into wedges
• 3 tablespoons olive oil or enough to coat vegetables
• 1 tablespoon dried oregano
• Salt and pepper to taste

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Assembling

• Place the vegetables on the pastry sheet leaving a 4-6cm border edge. Fold the edge over the vegetables.
• Chill for about 15 minutes.
• Bake at 200^oC/180^oC fan forced for 40 minutes or until the pastry is crisp and slightly browned.

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Directions

1. Preheat the oven to 180^oC
2. Place all the filling ingredients on a large baking tray lined with baking paper.
3. Bake for about 1 hour or until the vegetables are just cooked.
4. Leave to cool.
5. Meanwhile for the pastry
   Using a baking tray approx. 39cm x 28cm
6. Using baking paper just larger approx. 46cm x30cm
7. Process the flour and olive oil in a food processor till the mixture resembles fine breadcrumbs.
8. With the motor running add enough water to form a smooth dough.
9. Remove from processor, place on flour dusted surface and knead lightly into a disc.
10. Wrap in plastic wrap and refrigerate for at least 30 minutes, longer in hot and humid weather, until slightly firm.
11. Remove from plastic wrap, place on baking paper and roll to fit larger than paper and pan, approx. 3-5mm thick.
12. Place as is with baking paper on baking tray and refrigerate again for 30 minutes, or as necessary, until slightly firm.

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