Vegetable Feta Tart
Button mushrooms sliced
Green zucchini thinly sliced
Feta cheese crumbled
Onion thinly sliced
Crushed black peppercorns
Grated processed cheese
For Short crust pastry
Refined flour (maida )
Preheat oven to 180° C.
To make short crust pastry, take refined flour in a
bowl add butter and salt and knead into a semi-soft
dough with sufficient chilled water.
Roll the dough into one-fourth centimeter thick sheet
and place it in a tart mould of eight inch diameter .
Place some beans in it, place the mould in the
preheated oven and blind bake for ten to fifteen
Heat olive oil in a non-stick pan. Add garlic and onion
and sauté for a minute. Add mushrooms, zucchini, salt
and crushed peppercorns, mix well and sauté until the
mixture is dry.
Add cream and processed cheese, mix well and cook
for thirty seconds. Remove from heat and set aside.
Spread pesto in the baked tart shell and fill it with the
vegetable mixture. Spread feta cheese on top, place
the tart on a baking tray and bake it in the preheated
oven till the pastry turns light brown.
Cut into wedges and serve hot.