Cheesy vegetable tart

SERVES 6

Preparation: 10 min

Cooking: 60 min

Dough

• 200 g butter

• 580 ml (2⅓ c) flour

• pinch of salt

• 1 egg

• 10 ml (2 t) white wine vinegar

• 10 ml (2 t) ice-cold water

Filling

• 300 g cherry tomatoes on the vine

• 15 ml (1 T) balsamic vinegar

• 1 red onion

• 15 ml (1 T) olive oil

• 2 cloves garlic, crushed

• 1 baby marrow, sliced

• 30 ml (2 T) pesto

• 250 ml (1 c) mozzarella, sliced

• salt and pepper

Preheat oven to 180 °C and grease a 20-cm spring-form baking pan.

1 In a bowl rub the butter into the flour with your fingertips until it resembles breadcrumbs.

2 In a separate bowl beat the egg, vinegar and water. Slowly add the liquid to the flour mixture and mix by hand to form a soft dough. Wrap with cling film and chill for about 30 minutes.

3 FILLING Place the tomatoes on a baking sheet, drizzle with balsamic vinegar and roast for 20 minutes.

4 Fry the onion in a pan over low heat until soft. Add the garlic and baby marrow and fry until the marrow is tender.

5 On a lightly floured surface roll out the dough and line the baking pan. Blind-bake the dough – place baking paper over the base and fill with uncooked rice. Bake for 10 minutes, remove the baking paper and return to the oven for 5 minutes.

6 Spread the onion mixture over the tart base and layer the tomatoes on top. Drizzle with pesto.

7 Arrange the cheese over the pesto and bake for 25 minutes or until cheese has melted and browned. Season with salt and pepper.

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