Cheesy vegetable tart

By Hope Malau
02 February 2015

These pastry treats can be enjoyed as a meal or starter.


Preparation: 10 min

Cooking: 60 min


  • 200 g butter
  • 580 ml (2? c) flour
  • pinch of salt
  • 1 egg
  • 10 ml (2 t) white wine vinegar
  • 10 ml (2 t) ice-cold water


  • 300 g cherry tomatoes on the vine
  • 15 ml (1 T) balsamic vinegar
  • 1 red onion
  • 15 ml (1 T) olive oil
  • 2 cloves garlic, crushed
  • 1 baby marrow, sliced
  • 30 ml (2 T) pesto
  • 250 ml (1 c) mozzarella, sliced
  • salt and pepper

Preheat oven to 180 °C and grease a 20-cm spring-form baking pan.

1 In a bowl rub the butter into the flour with your fingertips until it resembles breadcrumbs.

2 In a separate bowl beat the egg, vinegar and water. Slowly add the liquid to the flour mixture and mix by hand to form a soft dough. Wrap with cling film and chill for about 30 minutes.

3 FILLING Place the tomatoes on a baking sheet, drizzle with balsamic vinegar and roast for 20 minutes.

4 Fry the onion in a pan over low heat until soft. Add the garlic and baby marrow and fry until the marrow is tender.

5 On a lightly floured surface roll out the dough and line the baking pan. Blind-bake the dough – place baking paper over the base and fill with uncooked rice. Bake for 10 minutes, remove the baking paper and return to the oven for 5 minutes.

6 Spread the onion mixture over the tart base and layer the tomatoes on top. Drizzle with pesto.

7 Arrange the cheese over the pesto and bake for 25 minutes or until cheese has melted and browned. Season with salt and pepper.

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