Upside down Savoury Tart                        

 
A tart with a difference!  Using the wonderful seasonal winter vegetables

it can easily be made in one frypan, if you have one that is non stick and

suitable for stove top and oven.
Otherwise it can be made in a normal deep sided pie dish.

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.

Combine
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!                                                                       7th July 2006