I explored some fancy fennel, artichoke and beetroot on the market for this tart. But you can vary the vegetables and use other ingredients, such as sweet potatoes, carrots or parsnips. I also mixed in some blue cheese. If that’s not your cup of tea, feel confident to use feta or cottage cheese instead. The short crust pastry is not the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. It’s easy to make and one of the most versatile pastries as it can be used for both savory and sweet dishes. Shortcrust pastry is nothing more than a mixture of flour, butter and several spoonful cold water.
200g all purpose flour
100g cold butter, cut into small pieces
1/2 cup cold water
1 fennel bulb, quartered
1 small beet, quartered
1 artichoke, cooked and cut
big chunk pumpkin, cubed
1 bell paprika, cut
bunch of parsley / dill, roughly chopped
blue / feta / cottage cheese
salt, pepper and olive oil
1. Mix the flour with a pinch of salt in a bowl. Use your fingers to mix the flour with cold butter until the mixture resembles coarse meal. Pour in some spoons of cold water, the mixture will begin to mix and knead the dough until a ball forms. Flatten the dough into a disk, wrap in plastic and refrigerate for half an hour.
2. Preheat oven to 180℃, arrange prepared vegetables on a baking sheet. Drizzle with olive oil and bake until the beetroots are starting to soften. Sprinkle with a generous amount of salt, put aside and let them cool down.
3. On a floured table surface, roll the dough out into a round shape and then ransfer to a baking sheet. Move some roasted veggies into the dough. Sprinkle with herbs and cheese. Repeat layering until you run out of ingredients. Fold the edges of the pastry over the veggies to make it fit. Bake for 40 minutes in the oven. Cut into wedges and serve warm.