Vegetable and Herb Spiral Tart

Name: Vegetable and Herb Spiral Tart
Prep time: 150 min
Cook time: 25 min
Total time: 175 min
Yield: 8
Cuisine: South African
Ingredients: 250 g cup of chilled butter, cubed; 500 ml or 2 cups of cake flour; 60 ml or 4 tbsp olive oil; 1/16 tsp Pinch of salt; 2.5 ml or 1/2 tsp baking powder; 250 ml 1 cup of finely grated cheddar; 2 eggs, lightly whisked; 5 ml 1 tsp of ice water; 2 onions, finely sliced; 5 ml or 1 tsp sugar; 5 ml or 1 tsps Robertsons Chicken Spice; 2 eggs, light whisked; 125 ml or 1/2 cup grated cheddar cheese; 4 green patty pans; 4 yellow patty pans; 1 medium sweet potato; 1/2 small butternut, peeled; 15 ml or 1 tbsp Robertsons Italian herbs; 20 g Garnish with watercress

8 People
175 min.
easy

Here’s an inspiring idea for a gorgeous veggie tart that looks as good as it tastes. Thinly sliced vegetables and caramelised onions are cloaked in a creamy mixture of egg, cheese and origanum, then baked in a flaky pastry tart. The secret ingredient that rounds out all the flavours? Robertsons Chicken Spice! Serve warm or cool, topped with fresh rocket.

Ingredients

For the Pastry

250 g cup of chilled butter, cubed
500 ml or 2 cups of cake flour
60 ml or 4 tbsp olive oil
1/16 tsp Pinch of salt
2.5 ml or 1/2 tsp baking powder
250 ml 1 cup of finely grated cheddar
2 eggs, lightly whisked
5 ml 1 tsp of ice water

For the Filling

2 onions, finely sliced
5 ml or 1 tsp sugar
5 ml or 1 tsps Robertsons Chicken Spice
2 eggs, light whisked
125 ml or 1/2 cup grated cheddar cheese
4 green patty pans
4 yellow patty pans
1 medium sweet potato
1/2 small butternut, peeled
15 ml or 1 tbsp Robertsons Italian herbs
20 g Garnish with watercress

Cooking Method

Grease a 24cm loose bottom tart tin and set aside.
Mix all pastry ingredients together.
Knead by hand to form a dough, adding a few drops of ice water if needed.
Roll out on a lightly floured surface, then line the base and sides of the tart tin, trimming away any excess dough.
Refrigerate for at least 2 hours or until ready to use.
Heat 2 tbsp of olive oil in a frying pan over a low heat.
Cook the onions and Robertsons Chicken Spice gently, stirring occasionally, for 20 to 25 minutes or until soft, sticky and caramelised. Leave to cool for 10 minutes.
Mix the egg, cheese and onion together and spread over the base of the tart.
Using a mandolin or a very sharp knife, cut the patty pans, sweet potato and butternut into thin slices.
Starting on the outside, arrange the vegetables into concentric circles with the rounded edges facing up.
Brush the vegetables with the remaining olive oil and sprinkle with the Robertsons Italian Herbs.
Place the tin on a baking tray and bake in a 180º C oven for 60 minutes or until the tart is golden brown and the vegetables cooked through.
Serve with crisp watercress.