- Serves: 4
- Cook Time:
- Prep Time: 15 minutes
- Effort: easy
- 4 large flat-cap mushrooms
- knob butter
- few sprigs thyme
- drizzle olive oil
- 2 onions, finely sliced
- 4 cloves garlic, crushed
- 1 small bunch oregano
- 150 ml blond ale
- 250 g cherry tomatoes
- 1 tbsp tomato purée
- 1 aubergine, cut into 1.5cm thick rounds
- 2 courgettes, sliced lengthways into thin strips
- 4 x 12 cm squares of ready-rolled puff pastry
- 2 small rounds of goats' cheese, halved lengthways
- 2 roasted red peppers, 1 chopped
- 1 egg, beaten
- 250 ml hot vegetable stock
1. Preheat the oven to 180C/gas mark 4.
2. Place the mushrooms in one layer in an ovenproof dish, season with salt and freshly ground black pepper and dot with the butter and the thyme. Cover the dish loosely with aluminium foil, then bake in the oven for 15 minutes, or until tender, then thickly slice.
3. Heat a drizzle of olive oil in a pan and sweat the onions, garlic and oregano for 3-4 minutes, or until softened. Deglaze the pan with the blond ale.
4. Add the cherry tomatoes to the pan and crush with a wooden spoon. Cook for a further 8-10 minutes, or until the liquid has nearly all evaporated. Add the tomato puree and simmer for a further 2-3 minutes. Remove from the heat and set aside.
5. Season the aubergine rounds and courgette slices with salt and freshly ground black pepper and drizzle with olive oil. Heat a griddle pan until smoking, then chargrill the vegetables for 2-3 minutes on both sides, or until browned and tender. Set aside.
6. Spread a few tablespoons of the cherry tomato mixture onto each pastry square, leaving a generous 1.5cm border.
7. Pile the chargrilled aubergine and courgettes into the middle of the tart, then scatter over the mushroom slices and chopped red pepper. Top each tart with a slice of goats cheese.
8. Brush the pastry border with the beaten egg, then bake in the oven for 15-20 minutes, or until the pastry is golden-brown.
9. Meanwhile, place the remaining red pepper and the hot vegetable stock into a food processor and blend to a smooth puree.
10. To serve, place the tarts on serving plates and drizzle the red pepper sauce around.
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