2018 KEEN YOUNG COOK FINALIST: GRISHA CHIRAYATH

Summer Vegetable & Pesto Rose Tart

"It is balanced as it contains vegetables, protein from the egg, potatoes in carbohydrates, butter for fats and oils and Gruyère which is a dairy product. The sweet potato adds a bit of sweetness to a savoury dish and has a colourful and elegant presentation of a rose. All in all, the dish looks amazing and my family loves it."

Ingredients

For the pastry: 

  • 250g spelt flour

  • 125g cold butter, cubed

  • 25g Gruyère finely grated

  • 1 egg yolk, beaten

 

For the filling:

  • 2 small sweet potatoes, peeled

  • 2 courgettes (1 green and 1 yellow looks nice)

  • 1 small aubergine

  • Juice 1 small lemon

  • 250g mascarpone

  • 2 eggs

  • 150g rocket pesto

  • 25g fresh breadcrumbs

  • 100g Gruyère grated

  • Small bunch thyme, leaves picked

  • 2 tbsp. olive oil

Method

  1. First, make the pastry. Shape into a disc, wrap in cling film and chill for at least 20 mins.

  2. Slice the sweet potatoes, courgettes and aubergines lengthways as thinly as possible. Brush the aubergine slices with lemon juice as you go to prevent them from turning brown. Put the sweet potato in a bowl with 2 tsp water, cover with cling film and cook in a microwave on high for 2 mins, then remove and leave to cool. Do the same with the courgettes and aubergines, but cook for just 30 secs, then set aside.

  3. Take the pastry out of the fridge and roll out Line a 23cm fluted tart tin with the pastry. Chill for another 10 mins. Heat oven to 200C/180C fan/gas 6 and put a baking tray on the middle shelf.

  4. When the pastry is cold and firm, line with baking parchment, then fill with baking beans. Bake for 15 mins, then remove the beans and parchment and bake for 5 mins more until the pastry is biscuity.

  5. Meanwhile, make the filling. Put the mascarpone, eggs, pesto, breadcrumbs and Gruyère in a bowl, season and mix well. Remove the pastry case from the oven and then spread the filling over the base.

  6. Reduce oven to 180C/160C fan/ gas 4. Drain any liquid from the vegetables then season them all well. Stack a slice of sweet potato, courgette and aubergine on top of each other then, starting from one end, and roll into a spiral. Put in the middle of the tart. Layer up another three vegetable slices, then wrap these around the spiralled veg in the centre. Continue until the tart is full. Sprinkle thyme leaves between the layers and drizzle the tart with oil.

  7. Bake in the centre of the oven for 40-45 mins until the vegetables are tender and the filling has set. Remove from the oven and leave to cool in the tin for 15 mins before removing. Serve warm or cold.    

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