RECIPE: Summer vegetable & pesto tart

Serves: 6-8

Preparation time: 1 hour

Cooking time: 1 hour

Shortcrust pastry:

125g butter, cubed

250g flour, sifted

60ml (¼ cup) water, to bind

Filling:

150g mature cheddar cheese, grated

50g chevin goat's cheese

Assorted thinly sliced grilled vegetables - baby marrow, butternut, purple brinjal, beetroot, sweet potato and kale

375ml (1½ cups) cream

3 free-range eggs, beaten

10g chives, chopped

Sea salt and freshly ground black pepper

125g basil pesto

Method:

1. To make the pastry, place the butter and flour into a food processor and pulse until the texture becomes like breadcrumbs. With the motor running slowly, add 1 tbsp water at a time until a dough starts forming. Turn out onto a floured surface and knead into a ball (knead for no longer than 5 minutes).

2. Wrap in cling film and chill for 30 minutes.

3. Grease a skillet/grill pan and line with baking paper.

4. Roll out the pastry dough between two sheets of baking paper to keep it from sticking. Press into the skillet, making sure the edges hang over slightly, and prick the base
of the pastry numerous times with a fork. Chill in the fridge for 20 minutes.

5. Preheat the oven to 180°C.

6. Blind bake the pastry, weighted down with baking paper and baking beans for 15 minutes, until lightly golden.

7. Spread the cheddar cheese and dot the goat's cheese over the base of the pastry.

8. Arrange the grilled vegetables in a spiral, alternating vegetables until you fill the tart case.

9. In a bowl, whisk together the cream, eggs, chives and seasoning. Pour the mixture into the pastry case, and bake for 40-45 minutes until set and golden.

10. Leave to cool slightly before serving with a drizzle of basil pesto.

WINE PAIRING SUGGESTION:

Buitenverwachting Sauvignon Blanc 2017

This full-bodied wine along with its crisp minerality, herbaceous notes and citrus flavours, promises a tasty tandem paired with this tartlet. It's priced at about R105.