“This freeform tart features rustic pastry encasing a delicious Mediterranean-style filling of roasted vegetables.”
Goat Cheese Crostada
- 2 tablespoons olive oil
- 4 large red onions
- 2 red capsicums (bell peppers)
- 2 rosemary sprigs
- 2 tablespoons brown sugar
- 1 tablespoon balsamic vinegar
- 250 g (9 oz) goat cheese of your choice
- 300 g (10½ oz/2 cups) plain (all-purpose) flour
- 2 teaspoons rosemary
- 2 tablespoons polenta grains
- 1 teaspoon baking powder
- 240 g (8½ oz) cold butter, diced
- 2 tablespoons cold water
- To make the filling, slice the onions into thick rounds or wedges. Slice the capsicum flesh into wedges and discard the seed core.
- Toss the onion and capsicum pieces with the oil, rosemary, brown sugar and balsamic vinegar and bake at 190°C (360°F) for 50 minutes, tossing during the cooking period. When the vegetables are golden and soft, remove from the oven and allow to cool.
- In a food processor, ‘pulse’ the flour, salt, rosemary, polenta and baking powder to mix. With the motor running, add the butter cubes and process briefly. Add just enough water to help the mixture hold together to reach the ball stage. Remove from the processor and flatten to a disk. Chill until required.
- To assemble, roll out the dough to 4 mm (1?7 in) thick, round shape. Pile the filling in the centre of the dough then gently spread to within 6 cm (21?2 in) of the edge. Sprinkle the goat cheese over the filling. Lift up the edge and fold forward to encase some of the filling and pinch to create a freeform crust.
- Place on a non-stick baking tray and bake at 220°C (425°F) for 10 minutes, then reduce the heat to 180°C (350°F). Bake for 45 minutes, or until pastry is crisp and golden.
- Serve hot, warm or cold in wedges with a salad