Upside Down Antipasti Tart Recipe | Abel & Cole

Upside Down Antipasti Tart

Cooking time
Serves4-8 people
Vegetarians
Upside Down Antipasti Tart

The perfect tart to pack for a picnic as you transport it (upside down) in the tin, ensuring no soggy bottoms. Roasted veggies on top of a sundried tomato smothered flaky pastry base and finished with a flourish of feta, Tunisian artichoke leaves and fresh basil.

Ingredients

  • 1 aubergine
  • 1 courgette
  • 1 red pepper
  • 250g cherry tomatoes
  • 1 red onion
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 300g all butter shortcrust pastry
  • 100g Tunisian sundried tomato paste
  • A handful of thyme, leaves only
  • 100g feta
  • 2 tbsp Tunisian Artichoke Leaves
  • A handful of basil, leaves only

Prep: 25 mins | Cook: 50 mins

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Method

1. Preheat your oven to 200°C/Fan 180°C/Gas 6. Trim and discard the top from the aubergine and cut the aubergine into 1cm-thick slices. Trim the courgette and chop it into 2cm chunks. Halve the pepper and scoop out the seeds. Chop it into 2cm-thick slices. Peel and thickly slice the red onion.
2. Tumble the veg into a large roasting tin along with the cherry tomatoes. Drizzle over 2 tbsp olive oil. Season with salt and pepper and toss to coat. Spread the veg out in a single layer. Slide into the oven and roast for 30 mins, turning the veg over halfway through. The veg should be sweet, softened and darkened at the edges.
3. When the veg is nearly cooked, remove the pastry from the fridge. Lightly dust your surface with flour then roll the pastry into a thin rectangle (or square/circle) slightly bigger than the tin you're using to bake the tart. We used a 22cm x 29cm tin (see note below).
4. Spread the sundried tomato paste all over the pastry.
5. Remove the veg from the oven. Tip the veg into the tin or dish for your tart and scatter over the thyme leaves. The veg will be 2-3 layers thick.
6. Carefully drape the pastry, tomato paste-side down, over the veg and trim off any excess pastry, leaving a few cms edge all the way round. Tuck the edges into the dish, folding and pinching the pastry around the veg to create a crust.
7. Slide the tin into the oven and bake for 20 mins till the pastry is golden, crisp and slightly puffed up.
8. Remove the tin from the oven and leave to cool slightly.
9. When ready to serve, place a board on top of the tin and confidently flip the tart over. It will fall on to the board. Crumble over the feta and scatter over the artichoke leaves. Tear over the basil leaves to serve. Any leftover tart will keep in the fridge for up to 3 days. You can gently reheat it in the oven for 10-15 mins.
10. Pack it up If taking this tart on a picnic, leave it in the tin after removing it from the oven and loosely cover with foil when cooled. It will travel really well and the pastry will stay crisp this way. Remember to take a board to flip it out on to. Take your feta, artcihoke leaves and basil leaves in little pots.
11. Tin talk You can use any small roasting tin, baking tray, cake tin or ovenproof frying pan to bake the tart.
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