Ingredients
Makes 1 large tart
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 aubergine
- 2 medium tomatoes
- 1 large disc readymade puff pastry
- 1 egg yolk
- 1 large onion, diced
- 4 cloves garlic, sliced
- 1 tbsp tomato paste
- 100ml white wine vinegar
- 50g caster sugar
- 1 tin chopped tomatoes
- 50ml olive oil
- 50g halloumi cheese, sliced
- Handful basil
- 1 tbsp dijon mustard
- 1 tbsp white wine vinegar
- 5 tbsp olive oil
Method
- To make the tomato jam, place some olive oil in a pan, cook the sliced garlic until golden brown.
- Preheat the oven to 200c
- Add the diced onion and colour, followed by the tomato paste, sugar and vinegar. Once reduced, add the chopped tomatoes and cook until a thick jam like texture is achieved
- Slice the courgette, peppers, aubergine and tomatoes into evenly thick discs, approx 2cm thick.
- Brush the pastry disc with an egg yolk and cover the base with the cooled tomato jam, leave a 1 inch ring clear around the edge.
- Using the jam circle as a guide, assemble the vegetable slices in a ring, continuing until they meet in the centre.
- Place on a hot tray in the oven and cook for 25mins until the pastry is golden brown and the veg soft.
- Whisk the mustard, vinegar and olive oil in a bowl and brush on top of the tart.
- Place the diced halloumi on a dry pan and chargrill on both sides, add this to the top of the tart and then garnish with basil leaves
- Serve in the centre of the table to share.
