Winter Roasted Vegetable Tart with Cranberry and Red Onion Marmalade

Winter Roasted Vegetable Tart with Cranberry and Red Onion Marmalade

Today a suggestion for your Christmas Dinner: Winter Roasted Vegetable Tart - to be made in advance. Shortcrust pastry with a layer of cranberry and red onion marmalade, topped with a selection of garlicky vegetables.

Preparation time: 20 min.
Cooking time: 40 min. (plus 20. reheating on Christmas Day)
Per serving: 570 kcal, 26g fat, 83g carbohydrate
Serves: 3

For the tart

Ingredients

  • 250g ready-rolled shortcrust pastry, remove from the fridge 5 min. before using
  • 1 small red onion, cut into six wedges
  • 1 raw baby beetroot, peeled and thickly sliced.
  • 1 raw baby aubergine, quartered
  • 1 small red apple, quartered, cored and cut into chunky slices
  • 1 garlic clove, crushed
  • Juice of ½ lemon
  • 1 level tsp freshly chopped thyme
  • 1 tbsp olive oil
  • 25g (1oz) chestnut mushrooms, halved
  • 50g (2oz) chestnuts, cooked and peeled
  • 125g (4oz) Cranberry and Red Onion Marmalade (see separate recipe)
  • 1 level tbsp redcurrant jelly, warmed

Method

  1. Preheat the oven to 200°C (180°C for fan oven), mark 6. Put a 11.5x20.5cm (4½x8in) lose-bottomed tart tin on a baking sheet. Unroll the shortcrust pastry and use it to line the tin, trimming off any excess. Prick the base several times with a fork, then line the pastry with baking parchment and weigh down with pieces of leftover pastry or fill with baking beans.
  2. Bake pastry case for 15min., then remove the weighter paper and cook for a further 5 min. until golden. Cool, remove from the tin, wrap in parchment and store in an airtight container for up to two days.
  3. Put the onion, beetroot, aubergine, apple and garlic into a roasting tin. Squeeze over lemon juice, scatter over thyme and drizzle with olive oil, then roast for 20 min. Put in a bowl, cool, cover and chill for up to two days. The mushrooms and chestnuts will be cooked when you complete the tart on Christmas Day; see below.

Cranberry and Red Onion Marmalade

A tangier, more interesting alternative to regular cranberry sauce.

Preparation time: 10min, plus chilling; cooking time: 1 hr 5min
110 cals, 2g fat, 20g carbohydrate per serving;
Serves: 12

Ingredients

  • 2 tbsp olive oil
  • 500g (1lb 2oz) red onions, sliced
  • Juice of 1 orange
  • 1 level tbsp pickling spice
  • 150g (5oz) dark muscovado sugar (OPTIONAL) or fluid honey
  • 150ml (¼pint) ruby port
  • 450g (1lb) fresh cranberries

Method

  1. Heat oil in a pan and gently fry onions for 5min. Add the orange juice, spice, (sugar or honey), and port and simmer gently for 40min.
  2. Add the cranberries and cook over a medium heat for 20min. Cool and chill for up to two days. Serve at room temperature.

To complete the tart on Christmas Day

Assemble the tart: put the pastry case on to a baking sheet and spoon in the marmalade over the base. Arrange the roasted vegetables and mushrooms on top. Chop the chestnuts and sprinkle over the tart, then season with salt and pepper. Brush the warmed redcurrant jelly over the vegetables to glaze.

Place the tart in a preheated oven of 200°C and bake for 20 minutes.

Enjoy!

Mon, 24 Dec 2007 | Posted in: Recipes | Posted by: Georgette Henson

Comments

There are no comments yet.

Add a comment