provided by Kathy Snowball, Australian Gourmet Traveller WINE
225g (1½ cups) plain flour
125g cold unsalted butter, chopped
1 eggplant (about 300g), cut crossways into 1cm-thick rounds
3 zucchinis (about 300g), cut lengthways into 1cm-thick slices
1 small red capsicum, seeded and cut lengthways into 2cm-thick slices
125g goat’s curd
50g Heidi gruyère, grated
50g baby rocket leaves
2 teaspoons lemon-pressed extra virgin olive oil
Thinly sliced prosciutto, optional, to serve
2 tablespoons olive oil
3 Spanish onions (about 450g), thinly sliced
2 teaspoons brown sugar
1 tablespoon balsamic vinegar
½ teaspoon thyme leaves
Process flour, butter and a pinch of salt in a food processor until mixture resembles coarse breadcrumbs. Add 1/3 cup iced water and process until it comes together. Form into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Brush eggplant, zucchini and red capsicum with olive oil and char-grill, in batches, until browned.
Roll out pastry on a lightly floured surface into a round about 5mm thick; round can be irregular in shape. Place on a lightly greased oven tray and spread with goat’s curd, leaving a 2cm border. Top with char-grilled eggplant, zucchini and capsicum and fold over pastry to form an edge. Bake at 200C for 30 minutes, then remove from oven, sprinkle with gruyère and return to oven for another 5 minutes.
Meanwhile, for caramelised onions, heat olive oil in a saucepan and cook onions, covered, over low heat for 20 minutes, stirring occasionally or until very soft. Add brown sugar and vinegar, and cook uncovered for 5 minutes or until onions are very soft and caramelised, then stir in thyme and season to taste.
Serve wedges of tart topped with baby rocket leaves tossed with lemon-pressed oil, with a spoonful of caramelised onion and slices of prosciutto, if using, to one side.
recipe compliments of Yalumba winery