Effie’s Tart

Effie’s Tart

Named after my Mother, Effie’s Tart is a delicious and nutritious dish! Neale’s nickname for my Mother (Effie short for Ethel) stuck when he first used it 35 years ago and now our whole family call her this, much to her irritation. Her real name is Joan! One thing we all appreciate is how good a cook she is. This is one of her go to recipes which gets top marks every time, to which I have added Pancetta.  

Effie's Tart

August 24, 2018
: 4-6
: 20 min
: 1 hr 20 min
: 1 hr 40 min
: Moderately Easy

A very popular family friendly tart. Filling, nutritious and perfect served with salads.

By:

Ingredients
  • 100ml olive oil
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 aubergine, diced
  • 1 small sweet potato peeled and diced
  • 1 small courgette, sliced
  • 300g shortcrust pastry
  • 200g pancetta, diced (if piece) or torn (if sliced)
  • splash olive oil
  • 2 medium onions, thinly sliced
  • 2 bay leaves
  • 8 thyme sprigs, remove leaves & discard stalks
  • 120g ricotta
  • 120g feta cheese
  • 8 cherry tomatoes, halved
  • 2 medium eggs
  • 200ml double cream
  • ½ tsp sea salt
  • freshly ground black pepper
Directions
  • Step 1 Pre heat oven to 200’C/180’C fan.
  • Step 2 Put all the vegetables (except the onion and tomatoes) in a roasting tray with the olive oil, toss and roast for 40 minutes.
  • Step 3 Take a 12”/30cm wide quiche tin and roll out the pastry to line, curling the pastry over the edge. Line with greaseproof and tip some cooking beans onto the greaseproof to hold the pastry down during cooking. Pop into the oven for 10 mins.
  • Step 4 Remove the beans and the greaseproof and push the pastry back into shape if it has shrunk down too much. Pop back into the oven and bake blind for a further 10 mins.
  • Step 5 Meanwhile dry fry the pancetta in a heavy based pan over a medium high heat for 5mins until crisp and golden. Transfer to the pastry case.
  • Step 6 Using the same pan reduce to the lowest heat, add a splash of olive oil, the onions and bay leaves and very gently sauté for 10-15 mins.
  • Step 7 Discard the bay leaves and scatter the onion over the pastry, top with the roasted vegetables, thyme and tomato halves, crumble the feta and spoon the ricotta over the top.
  • Step 8 Whisk the eggs with the cream and seasoning and slowly pour into the tart case.
  • Step 9 Pop back in the oven and bake for 35-45 minutes until the filling sets.

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