Yields4 Servings
 2 tbsp sunflower oil
 1 ½ tbsp olive oil
 1 aubergine sliced lengthways
 1 large red pepper, seeded and cut into long strips
 5 tomatoes
 2 red onions, finely chopped
 2 cloves garlic, crushed
 150 ml white wine
 2 tbsp chopped fresh basil
 225 g cooked brown long grain rice
 40 g black stoned olives, chopped
 350 g puff pastry
 Ground black pepper

Preheat the oven to 190C/Gas5; heat the sunflower oil with 1 tbsp of the olive oil and fry the aubergine slices for 4-5 minutes on each side; drain on kitchen paper


Add the pepper strips to the oil remaining in the pan, turning them to coat; cover the pan and sweat the peppers over a moderately high heat for 5-6 minutes, stirring occasionally, until the pepper strips are soft and flecked with brown


Slice two of the tomatoes and set them aside; plunge the remaining tomatoes briefly into boiling water, then peel them, cut them into quarters and remove the core and seeds; chop the tomato flesh roughly


Heat the remaining oil in the frying pan and fry the onions and garlic for 3-4 minutes until softened; then add the chopped tomatoes and cook for a few minutes until softened; stir in the wine and basil, with black pepper to taste; bring to the boil, then remove from the heat and stir in the cooked rice and black olives


Arrange the tomato slices, aubergine slices and peppers in a single layer on the base of a 30cm, shallow ovenproof dish; spread the rice mixture on top


Roll out the pastry to a circle slightly larger than the diameter of the dish and place on top of the rice, tucking the overlap down inside the dish


Bake for 25-30 minutes, until the pastry is golden and risen; cool slightly then invert the tart on to a large, warmed serving plate, serve in slices

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