Roast Vegetable Tart with Grilled Halloumi

Roast Vegetable Tart with Grilled Halloumi
by

This luscious, late summer vegetable tart with grilled halloumi, onion jam and basil oil is a satisfyingly glamorous vegetarian option for every event from dinner parties to picnics (don’t tell your guests it’s vegetarian – chances are they won’t notice anyway!) Components of the recipe – the onion jam, basil oil and roast zucchinis – can be stored and used in a myriad of delicious recipes – in fact they are sure to become kitchen standards!

Difficulty: Easy

 

Onion Jam

  • 1 red onion, sliced in a food processor or on a mandolin
  • 1 T brown sugar
  • 2 T balsamic vinegar
  • salt
  • 1 cup water

In a small pot combine all the ingredients and cook gently until onions are very soft and the syrup is thickened and shiny – you may need to add a little more water to prevent burning.

 

Basil Oil

  • 1 small handful of basil leaves
  • 4 T olive oil
  • sea salt

Bring a small pot of water to the boil. Quickly blanch the basil leaves, drain and refresh in ice water. Press out as much water as possible. Whizz the basil, pinch of salt and oil in the small processors till smooth. Set aside.

 

The tart

  • 1 sheet of puff pastry, cut in half
  • egg wash made with 1 yolk and 1 T water
  • 4 zucchini, cut into long slices with a veggie peeler or sharp knife
  • 1 pinch dried mint flakes
  • 1 pinch dried basil
  • 1 clove garlic
  • 6 cherry tomatoes
  • sea salt
  • fresh ground black pepper
  • olive oil
  • 3 slices halloumi

Coat the tomatoes in a little olive oil and roast in the oven until burst and beginning to colour.

Heat a ridged skillet. Coat the zucchini strips in olive oil and place on the skillet across the ridges. Cook each slice until wilting and beginning to colour – you may need to do a couple of batches as the zucchini must be cooked in single layers. When all the zucchini strips are cooked add the pinches of dried herbs, the grated garlic clove and season well with black pepper. Set aside. Note: take care when seasoning with salt as halloumi can be very salty. If you would like to reduce the salt content, soak the halloumi in fresh water for 5 minutes then pat dry before frying.

Trim the pastry into a rectangle and brush the edges with egg wash. Fold over the edges and pinch the corners to make a ‘rim’ for the tart. Prick the bottom of the pastry with a fork and bake on a baking paper-lined tray until puffed and golden.

Remove from the oven. Spread the onion jam roughly over the base of the tart. Pile the zucchini and tomatoes attractively on top. Season with flakey salt (see note) and fresh black pepper. Turn the oven right down and place the tart inside to keep warm while you cook the halloumi.

Heat a frying pan, when hot add olive oil and fry the hallomi slices until a deep gold colour.

 

To plate: centre the veggie tart on the plate, place the hallomi slices on top and drizzle the basil oil around the plate and over the tart.

Recipe by Kate Hardwick


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