Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
The Bay Cafe's vegetarian tart
Ingredients
wedge of pumpkin
½ leek
½ small onion
1 tsp crushed garlic
½ broccoli head
80g feta
savoury ready-rolled pastry
6 eggs
¼ cup cream
grated parmesan (optional)
Method
Peel, deseed and cut pumpkin into 1cm-2cm cubes, season with salt, pepper and herbs as desired. Roast at 180degC until tender and cooked.
Saute leeks, onion, garlic and broccoli for about 5 minutes over a medium-hot heat till cooked down a little.
Line 6 individual well-greased tart tins or one large tart pan with the ready-rolled savoury pastry. Place sauteed vegetables evenly across the bottom(s) of tart(s), then add a layer of pumpkin and crumble over feta.
Whisk eggs, cream and a little salt and pepper until whites and yolks combine. Pour into tarts until about ¾ full. Top with a little parmesan if you have it. Bake at 180degC until golden and egg mix has set and bounces back a little when pressed. Small tarts will require less cooking if you are time-restricted.
This recipe is easily adapted to make different variations and use bits and pieces you have left over in the fridge at home. Popular variations include ham and asparagus; chicken, leek and corn; broccoli and blue cheese; salmon; and spinach and cream cheese. This fantastic recipe makes for a great dinner when served with a fresh seasonal salad. Best of all, you can also take a slice of the leftovers for lunch the next day.
Requested by Marie Turnbull of Dunedin.
This recipe comes from the Bay Cafe in Macandrew Bay, Dunedin.
• If you have enjoyed a dish at an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
