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Mediterranean Vegetable Tart

Mediterranean Vegetable Tart

Made With Our Original Tikka Masala
2 SERVES
SERVES 4-6
prep
15 MINS PREP
20 MINS COOK
COOKS IN 35 MINS
The perfect light summer recipe, this vegetable tart is packed with delicious, deep flavours that complement each other beautifully.
Tailored to Taste
A tikka masala vegetable tart isn’t as mad as one might first think. The deep rounded flavours of the tomatoes and the simple spicing of our Original Tikka Masala actually really elevates a simple Mediterranean style tart. The sweetness of the vegetables work so well with the deep flavours of the tomatoes and the crisp pastry and the parmesan umami round the dish off perfectly so you keep coming back for more. This recipe is perfect to cook if you are having friends over for lunch or to serve as a side dish at a barbecue, or just if you are craving something particularly delicious for dinner (also tastes amazing the next day for lunch). I like to serve it with a simple green salad - and maybe even a chilled glass or white wine.
Ingredients
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 1 tbsp.  olive oil
  • 1 small eggplant, small dice
  • 1 medium bell pepper, small dice
  • 1 medium zucchini, sliced into half moons
  • 1 red onion, sliced into thin wedges
  • 25g sundried tomatoes, sliced
  • 1 x 320g pre-rolled puff pastry sheet, if frozen make sure to defrost fully before use. 
  • 1 tbsp. of milk, or 1 egg, for glazing.
  • 45g parmesan cheese, grated
Method
  1. Preheat the oven to 200°C/400°F (Fan 220°C/Gas Mark 5).
  2. Begin by prepping your raw vegetables. It is important here to keep the dice quite small, especially for the eggplant as this will help it cook quickly. 
  3. Line a baking tray with parchment, and unravel the pastry sheet onto your lined tray. Score a 2.5cm border around the sheet, this will allow the edges to crisp up nicely. Using a fork, prick the centre rectangle evenly all over. Brush the edges with some milk, or egg. Place this into the oven for 10 minutes.
  4. While the pastry cooks, heat the oil in a large pan. Add your vegetables and sauté for 2-3 minutes before adding both sauce pouches from the kit. Bring to a simmer and cook until the eggplant is just soft, around 6-8 minutes. Again this depends on the size of your veg.
  5. Once the 10-minute timer has elapsed, remove the pastry from the oven. The pastry should appear golden around the edges. The middle section may have puffed up, and if this is the case push this back down with the back of a wooden spoon.
  6. Place the cooked vegetables into the centre of the pastry, spreading them across the pastry evenly, avoiding adding too much to the centre of the sheet. Scatter the chopped sundried tomatoes across the surface. 
  7. Place the tart back into the oven for a final ten minutes. Scatter over the parmesan around 8 minutes in so the parmesan melts and browns lightly as the tart finishes cooking.
  8. Leave the tart to sit for at least five minutes before cutting and serving. Serve with a fresh green salad.
Tailored to Taste
A tikka masala vegetable tart isn’t as mad as one might first think. The deep rounded flavours of the tomatoes and the simple spicing of our Original Tikka Masala actually really elevates a simple Mediterranean style tart. The sweetness of the vegetables work so well with the deep flavours of the tomatoes and the crisp pastry and the parmesan umami round the dish off perfectly so you keep coming back for more. This recipe is perfect to cook if you are having friends over for lunch or to serve as a side dish at a barbecue, or just if you are craving something particularly delicious for dinner (also tastes amazing the next day for lunch). I like to serve it with a simple green salad - and maybe even a chilled glass or white wine.
  • 1 pack of The Spice Tailor Original Tikka Masala
  • 1 tbsp.  olive oil
  • 1 small eggplant, small dice
  • 1 medium bell pepper, small dice
  • 1 medium zucchini, sliced into half moons
  • 1 red onion, sliced into thin wedges
  • 25g sundried tomatoes, sliced
  • 1 x 320g pre-rolled puff pastry sheet, if frozen make sure to defrost fully before use. 
  • 1 tbsp. of milk, or 1 egg, for glazing.
  • 45g parmesan cheese, grated
  1. Preheat the oven to 200°C/400°F (Fan 220°C/Gas Mark 5).
  2. Begin by prepping your raw vegetables. It is important here to keep the dice quite small, especially for the eggplant as this will help it cook quickly. 
  3. Line a baking tray with parchment, and unravel the pastry sheet onto your lined tray. Score a 2.5cm border around the sheet, this will allow the edges to crisp up nicely. Using a fork, prick the centre rectangle evenly all over. Brush the edges with some milk, or egg. Place this into the oven for 10 minutes.
  4. While the pastry cooks, heat the oil in a large pan. Add your vegetables and sauté for 2-3 minutes before adding both sauce pouches from the kit. Bring to a simmer and cook until the eggplant is just soft, around 6-8 minutes. Again this depends on the size of your veg.
  5. Once the 10-minute timer has elapsed, remove the pastry from the oven. The pastry should appear golden around the edges. The middle section may have puffed up, and if this is the case push this back down with the back of a wooden spoon.
  6. Place the cooked vegetables into the centre of the pastry, spreading them across the pastry evenly, avoiding adding too much to the centre of the sheet. Scatter the chopped sundried tomatoes across the surface. 
  7. Place the tart back into the oven for a final ten minutes. Scatter over the parmesan around 8 minutes in so the parmesan melts and browns lightly as the tart finishes cooking.
  8. Leave the tart to sit for at least five minutes before cutting and serving. Serve with a fresh green salad.
MADE WITH OUR DELICIOUS
Original Tikka Masala
Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.
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