This upside-down tart combines Mediterranean vegetables with rice, garlic, onions and olives. Courgettes and mushrooms could be used as well.
Serves 4
- 30 ml sunflower oil
- 25 ml olive oil
- 1 aubergine (eggplant), sliced lengthways
- 1 large red bell pepper, seeded and cut into long strips
- 5 tomatoes
- 2 red shallots, finely chopped
- 2 garlic cloves, minced
- 150 ml white wine
- 10 ml chopped fresh basil
- 500 ml cooked white or brown long grain rice
- 160 ml stoned, pitted black olives, chopped
- 350 gr puff pastry, thawed if frozen
- Ground black pepper
- Salad leaves, to serve
- Preheat the oven to 375F (190C).
- Heat the sunflower oil with 15 ml of the olive oil and fry the aubergine slices for 4-5 minutes on each side ; drain on kitchen paper.
- Add the pepper strips to the oil in the pan, turning them to coat ; cover the pan with a lid or foil and sweat the peppers over a moderately high heat for 5-6 minutes, stirring occasionally, until they are soft and flecked with brown.
- Slice two of the tomatoes and set them aside ; plunge the remaining tomatoes briefly into boilig water, then peel them, cut them into quarters and remove the core and seeds.
- Chop the tomato flesh roughly.
- Heat the remaining oil in the pan and fry the shallots and garlic for 3-4 minutes until softened ; add the chopped tomatoes and cook for a few minutes until softened.
- Stir in the wine and basil, with black pepper ; bring to the boil, then remove from the heat and stir in the rice and olives.
- Arrange the tomato slices, aubergine slices and pepper in a single layer on the base of a heavy, 30 cm, shallow ovenproof dish ; spread the rice mixture on top.
- Roll out the pastry to a circle slightly larger than the diameter of the dish and place on top of the rice, tucking the overlap down inside the dish.
- Bake for 25-30 minutes, until the pastry is golden.
- Cool slightly, then invert the tart on to a warmed serving plate.
- Serve in slices, with salad leaves.
BON APPÉTIT
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