About this recipe: This colourful vegetable tart combines classic flavours of Provence – peppers, courgettes, tomatoes, garlic and fresh herbs – with piquant feta cheese in a crisp, olive oil pastry case. See separate recipe for shortcrust pastry on this site and follow recipe for olive oil pastry in the note section of "see more ideas". The tart can be served hot or cold, and would be lovely for a summer picnic or alfresco lunch in the garden.
Instead of feta, use Caerphilly or Lancashire cheese. * Make a Puy lentil and goat's cheese slice. For the filling, soften 1 chopped onion in 1 tbsp extra virgin olive oil with 1 crushed garlic clove and 2 tsp finely chopped, fresh root ginger. Add 200 g (7 oz) Puy lentils, 1 can of chopped tomatoes, about 400 g, with the juice, and 250 ml (8½ fl oz) vegetable stock. Bring to the boil, then reduce the heat and simmer for 10 minutes. Add 250 g (8½ oz) peeled and diced potatoes and cook for 10 minutes, then add 125 g (4½ oz) frozen peas. Bring back to the boil and cook for a further 5–10 minutes or until the potatoes and lentils are tender. Add a little more stock if needed. Stir in 50 g (¾ oz) chopped watercress and season to taste. Spread evenly in the pastry case and scatter over 100 g (3½ oz) crumbled goat's cheese. Make a lattice top with the pastry trimmings, twisting the strips. Brush with milk and sprinkle with 1–2 tsp fennel seeds, if liked. Bake as in the main recipe.
Olive oil pastry is lower in saturated fat than shortcrust made with butter. Most of the fatty acids in olive oil are monounsaturated, which are thought to play a part in lowering high blood cholesterol levels. * Feta cheese has a medium fat content. It is salty, so if you are watching your sodium intake soak the cheese in milk for 15–20 minutes before use (discard the milk). * Peppers are an excellent source of vitamin C and beta-carotene. Their beta-carotene content depends on the colour of the pepper, with red peppers having the most and green peppers the least.
A, C * B12, E, calcium * B1, B6, folate, niacin, copper, iron, potassium, zinc