Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mediterranean vegetable tart with cavolo nero, smoky eggplant and a herb and herbs salad. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Mediterranean vegetable tart with Cavolo nero, smoky eggplant and a herb and herbs salad is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Mediterranean vegetable tart with Cavolo nero, smoky eggplant and a herb and herbs salad is something that I’ve loved my entire life.

INGREDIENTS. half an eggplant, thinly sliced. In a small bowl place ricotta, lemon zest and fresh herbs and mix to combine. To serve drizzle each tart with a little pesto and top with a small handful of rocket and a few extra cherry tomatoes. You can vary the vegetables and herbs in this puff pastry tart according to what you have.

To begin with this particular recipe, we must prepare a few ingredients. You can have mediterranean vegetable tart with cavolo nero, smoky eggplant and a herb and herbs salad using 31 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Mediterranean vegetable tart with Cavolo nero, smoky eggplant and a herb and herbs salad:

1. Make ready Pastry:
2. Get 400 g plain flour
3. Prepare 200 g butter
4. Make ready 2 egg yolks
5. Make ready 2 tsp salt
6. Prepare 1 tbsp fresh thyme
7. Prepare Eggplant puree
8. Make ready 1 medium eggplant around 350 g
9. Take 2 spring onion, roughly chopped
10. Prepare 30 ml cream
11. Get Roast tomatoes and zucchinis
12. Make ready 4 small tomatoes, halved lengttways
13. Prepare 8 baby zucchinis
14. Take 2 spring rosemary
15. Take 20 ml vegetable oil
16. Take Salt and pepper
17. Take Cavalo nero:
18. Take 30 g butter
19. Get 1 small onion, thinly sliced
20. Make ready 5 leaves cavalo nero, shredded
21. Take 50 ml verjuice
22. Get Salt and pepper
23. Make ready Herb salad:
24. Take 1/2 cup basil leaves
25. Prepare 1/2 cup parsley leaves
26. Make ready 1/4 cup finely sliced spring onion
27. Prepare 1 bird eye chilli, finely chopped
28. Get 1/2 large red chilli, finely chopped
29. Get 30 ml vegetable oil
30. Make ready 30 ml verjuice
31. Take Salt and pepper

Small pumpkins with a spinach and mince filling.. Rhubarb (Matthew Hopcraft) Mediterranean Vegetable Tart with Cavolo Nero, Smoky Eggplant and a Herb and Chilli Salad (Jessica Arnott) Eggplant and Ricotta Marinated Chicken Skewers with Coconut Rice and Cucumber Salad (Jacqui Ackland) Chicken Larb with Egg and Rice (Rose Adam). Mediterranean Roasted Red Pepper Tart With Crumbled Feta. Brush tart base with remaining oil, then add roasted veg.

Instructions to make Mediterranean vegetable tart with Cavolo nero, smoky eggplant and a herb and herbs salad:

1. Preheat oven to 200º C.
2. For the pastry: - - Combine all ingredients in a food processor and pulse until combines. If a little dry and add a splash of cold water until dough forms.
3. Turn out onto a sheet of cling film and pat into two flat discs. Refrigerate until firm.
4. Roll out to 3 cm thick and cut 4 x 15 cm circles. Bake on greased tray for 12 - 15 minutes or until golden and crips. Set aside.for 1. For eggplant puree: - - Place whole eggplants on gas hob and turn occasionally until skin is charred and flesh is tender about 15 minutes. Wrap in foil, set aside until cool enough to handle. 1. Remove skin and place flesh into a food processor with spring onions and cream. Season and process until smooth. Set aside.
5. For roast tomatoes and zucchinis: - - Season tomatoes and zucchinis and place on baking tray. Scatter with rosemary and drizzle with oil. Roast for 20 -25 minutes until soft and golden. Slice zucchinis in half lengthways. Set aside. 1. For the Cavalo Nero: - - Melt butter over a medium heat. Add sliced onion and sauté until solf and translucent. Add cavalo nero and cook. Stirring until beginning to soften. Add verjuice and 1/2 cup water and simmer until liquid almost evaporated. Set aside and keep warm. 1. For the salad: - - Combine ingredients in a medium bowl and season. Set aside.
6. To assemble: - - Place a pastry round in centre of each plate. Spread with a thin layer of eggplant puree. Squeeze excess moisture from cavalo nero and place over eggplant puree. Top with tomatoes and zucchinis and pile of salad and season.

Mediterranean Roasted Red Pepper Tart With Crumbled Feta. Brush tart base with remaining oil, then add roasted veg. Crumble over feta, top with thyme leaves and a sprinkle of freshly ground black pepper. Cavolo nero teamed with beans and wild rice and sauerkraut, this dish is a multivitamin in a Mushroom & Ricotta Tart with Raisin, Caper & Herb Salsa. Snow Pea, Farro & Olive Salad.

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