Vegetarian tart recipe Recipe | Better Homes & Gardens Australia
This colourful vegetable tart takes vegies from side to spotlight with pumpkin, mushrooms, cheese, and mustard. Easy with store-bought pastry.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Rolling pin
- Tart pan
- Fork
- Freezer
- Pie weights
- Saucepan
- Skillet
- Stove
- Potato masher
- Wooden spoon
- Chef's knife
- Cutting board
- Microplane
Ingredients
- 2 sheets shortcrust pastry
- ⅓ cup extra virgin olive oil, plus extra, to grease
- ½ butternut pumpkin, peeled, cut into 4cm pieces
- Sea-salt flakes and freshly ground black pepper, to season
- 2 cups (150g) coarsely grated vintage cheddar cheese
- 3 tsp hot English mustard
- 4 cloves garlic, finely chopped
- 1 brown onion, finely chopped
- 350g mixed mushrooms, sliced
- 1 Tbsp finely chopped rosemary or sage leaves
- 2 tsp smoked paprika
- 200g baby spinach leaves
- ⅓ cup roughly chopped dried figs
- 1 cup toasted walnuts, roughly chopped
- Finely grated zest of 1 lemon
- 1 bunch chives, finely chopped
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