Recipe | Roasted vegetable and burrata tart with cheese pastry

When selecting your fresh herbs to garnish this tart, I strongly suggest adding mint to the combo as it makes everything pop. Serve this tart at room temperature.

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Use a 25cm round, shallow loose-bottomed tart tin

Ingredients

1 quantity Cheese Pastry (see recipe below)

1 red capsicum, cut into pieces

1 red onion, cut into wedges

Olive oil

Salt

Pepper

Dried oregano

3 courgettes, cut lengthways into ribbons

Balsamic glaze

1 ball burrata

Mixed fresh herbs to garnish

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Method

On a lightly floured bench, roll the pastry out to fit your tin, approximately 5mm thick. Line the tin by rolling the pastry backwards onto your rolling pin and then rolling it forwards over the tin. Press the pastry down into the sides of the tin and roll your pin over the edges to cut off the excess. If the pastry breaks, press it together to repair it. Prick the bottom with a fork so it doesn’t puff up when cooking. Place the tart base into the fridge for 20 minutes.

While it’s chilling, preheat the oven to 200˚C fan bake.

Bake the tart base for 15 minutes. Leave to cool completely in the tin.

Reduce the oven to 180˚C fan bake.

Place the capsicum and onion into a small roasting dish and drizzle with a little oil. Season with some salt, pepper and dried oregano and roast for 20 minutes. Grill the courgette ribbons in a chargrill pan or barbecue until nicely charred and wilted. Season with a drizzle each of oil and balsamic glaze and some salt and pepper.

Arrange all of the vegetables on the tart base with the burrata in the middle. Garnish with some chopped fresh herbs and finish with an extra drizzle of oil and dried oregano over the burrata.

To serve, tear the burrata apart so the creamy centre can meld into the vegetables.

Note: There will be a bit more pastry than you need for the tart. Roll it into a log and chill. Slice into discs and bake at 200˚C fan bake on a baking tray lined with baking paper to make some cheese biscuits — fabulous with a glass of wine.

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Cheese pastry

Ingredients

220g high grade white flour 

20g cornflour

½ tsp mustard powder

Pinch salt

Pinch cayenne pepper

200g very cold butter, grated

200g cheddar cheese, grated

Method

Place the flour, cornflour, mustard, salt and cayenne pepper into the bowl of an electric mixer with a paddle attachment. Add the grated butter and mix on low–medium speed until it resembles breadcrumbs. Add the grated cheese and mix until it just comes together. Remove from the mixer and finish bringing it together with your hands. Form it into a ball and flatten a little, then wrap in cling film and rest in the fridge for 20 minutes before using.

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More recipes by Wendy Morgan here