How to Bake a Vegetable Tart

Step-by-Step Guide

1. 1

   Step 1: Collect ingredients

   Small round courgettes are best for presentational purposes, but a normal one is fine too.
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   Step 2: and make sure there is a lot of tomato for juiciness.

   , Score a 1 centimeter (0.4 in) border around the outside, and prick inside the line with a fork, ensuring you don't leave any spaces as the pastry won't rise properly. ,,,, , That's important, as otherwise they lose flavour against the pesto. , This is the best place to pop your smaller vegetables and really add a bit of colour to the tart. , Slice up into quarters for lunch and half for dinner, and serve with a bit of salad on the side and a nice white wine. ,
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   Step 3: Thinly slice your selected vegetables

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   Step 4: cutting the tomato either in slices or quarters

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   Step 5: and everything else as thinly as possible.

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   Step 6: Spread pastry into a suitably sized baking tin.

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   Step 7: Bake for 10 minutes at 200c degrees (adjust cooking times appropriately for fan-assisted ovens) or until the pastry becomes golden and has risen significantly in the middle

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   Step 8: as shown.

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   Step 9: Squash down hard inside the border with a fork.

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    Step 10: Liberally spread pesto inside the border (it can be substituted for other sauces

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    Step 11: but it's the best for flavour without sogginess) and add chopped garlic and mixed herbs.

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    Step 12: Spread courgette

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    Step 13: peppers and any other large vegetables you want to add

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    Step 14: making sure they are evenly distributed (as on a pizza.)

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    Step 15: Make sure tomatoes are on top.

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    Step 16: Add any olives and other herbs you want to use.

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    Step 17: Bake for 15 minutes

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    Step 18: or until the tart is cooked and the border is golden.

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    Step 19: Finished.

Detailed Guide

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