We regularly serve this Mediterranean Tart as part of our workshops. Using homegrown mediterranean vegetables and a crumbly greek fetta, it’s healthy and incredibly delicious.
Line tart tin with baking paper then, short crust pastry and spread with tomato paste.
Layer pumpkin, onion, mushrooms, zucchini and tomato onto pastry. Crumble over homemade fetta and torn basil leaves.
Work with the puff pastry while still frozen. Cut a strip long enough to cover the top of the tart. Using a sharp knife make cuts into the strips of pastry making sure you leave a 1cm edge. Place on top of the pie and tuck into the short crust pastry. Brush with egg and bake for approximately 25 minutes until pastry is golden.
Your Mediterranean Tart is ready for eating!
We regularly grow our own produce and our aim is to remain as self sustainable as possible. The whey from our workshops go to our chickens (they love to drink it!) and the chook mature fertilises our garden. When we have things like zucchini in season, we make multiple Mediterranean Tarts and freeze them for later use. The cook up really well from frozen.