Recipes: Heirloom Baby Vegetable Open Tarts

Heirloom Baby Vegetable Open Tarts Recipe

Ingredient

300g unsalted butter, cubed and still cold

600g plain flour

½ tsp salt

170ml chilled water

2 big onions, each sliced horizontally into 4

6 garlic cloves, crushed

450g golden pumpkin, cut into 1-inch cubes

4 heirloom baby beetroot, leave stems 3-inch long

200g baby carrots

Salt flakes and black pepper

Olive oil

150g baby radishes, thinly sliced

100g feta cheese

50g fresh parsley

50g fresh basil

Method

1. Using a food processor, combine quickly butter with the flour and salt. It need not be thoroughly combined. Remove onto floured tabletop and make a well in the centre of the butter-flour mixture. Slowly add chilled water while mixing in flour.

2. Use fingers to gather the dough together and wrap in plastic wrap to chill for at least two hours.

3. Remove dough onto floured table, without the wrap, at least 15 minutes before rolling. Rub some flour onto rolling pin for easy handling and gently roll pastry away from you.

4. Turn the pastry clockwise to 30 degrees and roll away again. Do the same again till pastry is about 1/4-inch thick. Sprinkle a little more flour to help you roll easier but do not over flour it.

5. Lightly brush a nine-inch square tin with melted butter. Gently place pastry onto tin and use your fingers to push the pastry against the edges of the mould. Cut excess off the edges. Refrigerate for another 30 minutes.

6. Preheat the oven to 175 degrees C. Place a piece of greaseproof paper onto pastry allowing two inches of paper to hang over the edge.

7. Place baking beans onto the paper, making sure there are some at the edges and bake for 15 minutes. Remove the beans and paper. Bake for another 10 minutes till golden. Cool.

8. Meanwhile, toss vegetables separately with olive oil and season with salt flakes and freshly ground black pepper. Place each vegetable on separate small baking trays and roast in the oven till cooked. Test with a skewer to make sure they are just nicely cooked.

9. When the roasted vegetables are ready, place everything in a large mixing bowl. The heirloom baby beetroot must be thickly sliced. Add radishes, 85gm of the feta cheese and oven-dried tomatoes.

10. Place the baked tart onto a nice platter and carefully ladle all the filling into the baked tart. Crumble the remaining feta and garnish with the extra torn fresh parsley and snipped fresh basil.

by JULIE SONG