Bloomin’ Vegetable Tart
This gorgeous vegetarian tart is surprisingly easy to make and tastes delicious. Definately one to try on the BBQ.
- Prep Time40 min
- Cook Time40 min
- Total Time1 hr 20 min
- Yield4 Servings
For the Bloomin’ Vegetable Tart
- 1 x 320g pack pre-rolled puff pastry
- 200g cream cheese
- 50g Sour cream
- 2 cups freshly grated Parmesan cheese
- 1 tsp lemon juice
- 1 tsp chopped fresh thyme
- 1 Tbs chopped fresh parsley
- Sea salt
- Freshly ground black pepper
- 1 large green courgette
- 1 large yellow courgette (if you can find
- one, otherwise 2 x green courgettes)
- 1 large carrot, peeled
- 1 tbsp. extra-virgin olive oil
Preparing the Bloomin’ Vegetable Tart
Set up BBQ for indirect grilling, preheat to 180°C (350°F).
Unroll pastry and line a 20cm quiche dish, poke with a fork in several place and use baking beans to blind bake until slightly golden, about 10 minutes, then let cool slightly.
In a large bowl, combine cream cheese, sour cream, Parmesan, lemon juice, thyme and parsley. Season with salt and pepper and beat until mixture is very smooth.
Cut the courgettes and carrot in half lengthwise. Lay each vegetable on a cutting board, cut-side down, and thinly slice each vegetable lengthwise into long thick strips, about 2-3mm wide. (You should be able to bend them!) A mandoline is perfect for this but if you don’t have one you may need to use a peeler on the carrots, as cutting them thinly can be difficult.
Spread cream cheese mixture on baked pastry. Roll one of the vegetable strips into a tight coil and place it in the centre of the tart. Arrange vegetable slices in tight concentric circles around the middle, alternating colours (if you only have green courgettes, lay every alternate strip with green side down), until the tart is filled. Drizzle the top with olive oil and season with salt and pepper.
Place in the bbq with a little Silver Birch wood added to the coals for a light tasty smoked flavour. Cook until the vegetables are tender and the crust is a deep golden, 35 to 40 minutes. You may have to turn the tart half way through cooking if the heat is stronger on one side.
Serve warm or at room temperature.