MEDITERRANEAN VEGETABLE AND Pesto TART
- 1 large onions, halved and thinly sliced
- about 100ml olive oil
- 1 large garlic clove, crushed
- 2 large tsp pesto
- 1 dessertspoon each of picked marjoram and oregano, plus some extra sprigs for garnish
- 2 red peppers
- 1 yellow pepper
- 50g semi-sun-dried tomatoes or ½ punnet of cherry tomatoes
- 1 pastry case, baked blind( this can be homemade short crust or bought from the cold cabinet in the supermarket)
- 6 eggs
- 1pt cream
- 100gr cheese grated
- Salt and pepper
Preheat the oven to 200C/gas mark 6. Gently sauté the onions in 4 tablespoons of olive oil for 10 minutes, or until opaque. Add the garlic, cook for 1 minute pinch of sugar. Cook on a low heat until reduced slightly. Stir in most of the herbs. Season with salt and pepper, . .
Cut the vegetables into strips and toss in olive oil so they are lightly coated, spread out on a shallow baking tray and roast in the preheated oven for 15 minutes. Remove from the oven Add the semi-sun-dried tomatoes. Or cherry tomatoes
Spread the pesto over the pastry base, , scatter over the vegetables. Sprinkle with the sprigs of marjoram and oregano . Now beat the eggs and cream together and add half the cheese. Pour over the tart and sprinkle the remaining cheese on top. Bake at 180c gas 5 for approx 45 mins..
