For the Filling:
1 leek, washed and sliced
1 Fennel Bulb, de cored if needed and sliced
1/2 red capsicum sliced
Pumpkin - small piece about 150gms peeled and thinly julienned
1/4 small cauliflower thinly sliced.
Heat up 2 or 3 tablespoons of extra virgin olive oil in the frypan
then toss all your vegetables in and saute well
on a moderate heat this will take 10 to 15 minutes.
If you wish to have meat flavours add about
100gms of diced or shredded smoked meats.
Smoked Lamb or Smoked chicken is excellent.
Proscuitto, bacon or sausage also work well.
Cook your meat with the vegetables
While the vegetables are cooking make the polenta pastry, a crisp dense pastry.
This can be made in the food processor or by hand.
1/2 cup of Plain Flour 1/2 cup of self raising flour 1/2 cup of polenta
1 teaspoon of Paprika then add 2 free range eggs,
150gms of butter and finally enough cold water to bind.
To finish the vegetable mix, stir through:
1 tablespoon of Balsamic vinegar
3 tablespoons of freshly grated parmesan
1 tablespoon of chopped parsley
a good grind of black pepper.
Roll the pastry out to fit the pan.
Lay on top tucking the pastry down the side of the pan.
Bake in pre-heated oven of 180c for about 25/30 minutes.
Rest a couple of minutes before turning out whole tart onto serving platter.
It looks impressive!