This mouthwatering recipe from Cameron Matthews is perfect for the cooler months, or simply when you need to whip up something delicious for those unexpected guests.
For one large 28cm tart
- 200g Woombye Cheese Vintage Cheddar
- 500g roasted capsicums (store brought is fine however homemade is better – recipe below)
- 500g grilled zucchini (store brought is fine however homemade is better – recipe below)
- 30cm square puff pastry
- ½ cup olives, pitted and chopped
- 100ml olive oil
- ½ cup parsley (or any fresh herb!), shredded finely
- Preheat oven to 180c
- Line a 28cm tart ring with baking paper
Lay the grilled capsicums flat on a cutting board and trim to 1.5cm wide long strips. Trim the zucchini the same sizes – reserve the trim from both.
Cut the cheddar into 1 cm x 1.5cm batons.
Lay a zucchini strip onto to of a capsicum strip and place a baton of cheese at one end, roll up around the cheese into a “scroll” place into the lined tart ring and continue this process until the ring is full of grilled vegetable and cheddar “scrolls”.
Place the puff pastry over the vegetable & cheddar “scrolls’ and tuck the overhanging pastry into the tart ring.
Bake until the pastry is golden and puffed approx. 30 minutes.
Chop the reserve capsicum and zucchini trim, stir in the olives, olive oil and shredded herbs, season to taste.
Once cooked remove from oven and allow cooling for ten minutes before inverting onto a service platter, removing the tart ring and baking paper.
Slice the tart and serve with chopped capsicum and zucchini dressing and more freshly grated cheddar to serve.
- 6 red capsicums
- 4 tsp red wine vinegar
- 2 tbs extra virgin olive oil
- ½ bunch parsley stalks
- 3 clove garlic, smashed
Preheat a grill on high heat. Cut capsicums into quarters. Remove seeds. Arrange capsicum, in a single layer, skin side up, on grill tray. Grill for 10 minutes or until skin is black and blistered.
Transfer hot capsicum to a plastic bag and twist top to seal. Stand for 10 minutes. Peel and discard skin. Place in a bowl; add olive oil, red wine vinegar, smashed garlic and parsley stems, and season with salt. Stir gently to combine. Stand for at least 1 hour for flavours to develop.
- 5 medium zucchini
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Trim ends of zucchini & slice each about 3mm thick (the length of the zucchini).
Mix butter, olive oil, and lemon juice together. Lay out zucchini slices and brush with butter mixture.
Grill over medium-high heat for about 2 minutes on each side or until golden brown.