Vegetable And Mastelo Cheese Tart
From Cook And Feed
A light, delicious and very easy to make tart, with baked vegetables and Mastelo cheese, made from cow’s milk.
- 8 1/3 oz A.P. flour
- 5 oz butter, at room temperature
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 egg
- 2 Tbsps water
- 3-4 zucchini
- 1 eggplant
- 1 bell pepper (any colour)
- 1 onion
- 4 Tbsps olive oil, divided
- 1 Tbsp balsamic vinegar
- 6 2/3 oz Mastelo cheese
- salt and pepper, to taste
- fresh oregano and thyme leaves
In a bowl, combine flour with sugar and salt. Add butter and beat with hand mixer until crumbly.
Add water and knead, until dough is soft. Wrap in plastic food wrap and refrigerate for at least 1 hour.
Layer dough over bottom of a parchment paper lined and greased spring form pan. Push dough up on contour of pan, to create a tart shape.
Pierce bottom with a fork all over and bake at 400F, for 25-30 min, or until light golden brown.
Cut vegetables in large cubes and toss with 2 Tbsps of olive oil, salt and pepper.
Layer vegetables over bottom of parchment paper lined baking pan and bake at 485F, for 15-20 min. Let cool slightly.
Cut half of the cheese in small cubes and the remaining half in large ones.
Turn vegetables into tart shell and arrange smaller cheese cubes among them.
Bake tart for an additional 10 min, to soften the cheese.
In a small pan, heat larger cheese cubes, just until golden.
Stir remaining 2 Tbsps of olive oil and balsamic vinegar to make a sauce.
Once tart is out of the oven, top with cubed cheese, drizzle with sauce and decorate with oregano and thyme leaves.
You can change the vegetables used, according to your preference, I for example used an eggplant, that my hubby doesn’t like. I actually tried to keep it contained in one part of the tart, so that he wouldn’t have to even find a little piece. The total weight of veggies used though should be approximately 2 lbs 2 oz.
You could use puff pastry for the tart shell. Some kind of weight like rice or beans should be used on the bottom of the tart before baking, so that it wouldn’t puff too much. You should also be careful with baking time once the tart is pre-baked, to prevent it from burning.