
Antipasto Tart
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
This is a great recipe for using up those last little bits you have left in the fridge. You do not have to use the same ingredients as I have, use this recipe as an idea.
Category:
Savoury Pies & Tarts
Quantity: 4 serves
Ingredients
- 1 quantity of Savoury Potato Pastry - Gluten Free See link below.
- 100 g finely sliced salami
- 50 g olives halved
- 50 g semi sun-dried tomatoes
- 2 tbsp pesto
- 50 g roasted capsicum
- 200 g roast pumpkin
- 100 g marinated feta
- fresh basil leaves
Instructions
-
Preheat oven to 220˚C
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Roll out the pastry between two sheets of baking paper.
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Lightly grease the tin that you are using and line with the pastry.
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Leave to rest in the fridge for 20 minutes, before filling or blind baking.
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Blind bake for 10 minutes, remove the paper and weights and bake for a further 8 minutes until golden.
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Cool thoroughly.
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Spread the pesto over the base of the cooled crust. Then arrange the pumpkin pieces in the tart shell, followed by the roasted red pepper strips, semi sun-dried tomatoes, olives and half of the feta. Finally, tuck in the salami.
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Bake at 200˚C for 10 minutes.
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Cool.
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Just before serving, add a the remaining fresh marinated feta and some torn basil leaves.
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Best served at room temperature.
Notes
- Link to Savoury Potato Pastry - Gluten Free
- Blind Baking - To prevent pastry cases from becoming soggy, they need to be partially cooked before adding moist fillings. This is what is known as blind baking, sealing the surface, giving you a nuce crisp pastry case. To achieve this:
- Line the base and sides of your uncooked pastry case with baking paper.
- Place rice, dried beans, or metal or ceramic baking weights on top of the baking paper (they stop the pastry from rising while its cooking.)
- Bake in an oven preheated to 220C for approximately 10 minutes.
- Remove the pastry case from the oven and carefully remove the baking paper and weights. Cook for a further 8 minutes until light golden.
- Your pastry case is now ready for its filling and the final cook.