For this Meatless Monday we opted to try a delicious vegetable tart. I tweaked this recipe from Mariette Crafford’s beautiful recipe book Sonskyn Kafee. What I love most about this tart, except the copious amounts of cheese, is how colorful it is.
You will need:
Store bough Phyllo pastry (you could of course make your own)
1 Red onion
8 baby marrows
1 Red and 1 green pepper
Fresh basil and thyme leaves
½ cup of milk
250ml Ricotta or cottage cheese
1 wedge of blue cheese
Freshly ground black pepper
½ cup pitted Calamata olives
Handful of cherry tomatoes
100 gr Feta cheese
This is how:
Preheat your oven to 190 degrees Celsius. Line your dish with the pastry. Mariette uses a pan with a removable bottom.
Chop the vegetables and fry in the olive oil until cooked and soft. Remove from the heat.
Now to prepare the cheese mixture. Add the milk to the beaten eggs. Crumble the blue cheese into the Ricotta cheese and mix well. Add the cheese mixture to the egg and milk mixture mixing well. Season with salt and pepper
Drain any excess moisture form the vegetables and spoon the vegetables into the lined pan or dish. Pour over the cheese mixture, arrange the cherry tomatoes and olives on the top of the tart.
Bake the tart until set. When done remove the tart from the oven, crumble the feta cheese over the tart and pop it back into the oven until the feta is warm.
Remove from the oven and sprinkle torn basil and thyme leaves over the tart before serving.