Zucchini, Red Capsicum and Bocconcini Tarts
Serves: 8
INGREDIENTS
1 tablespoon Dijon mustard
2 cloves garlic, crushed
2 tablespoons balsamic vinegar
4 tablespoons olive oil
1 teaspoon salt
freshly ground black pepper
1 large red capsicum, seeds removed and sliced
1 large red onion, peeled and cut through the root into thin wedges
4 large zucchini, cut 1 cm thick
250g small yellow scallopini squash, halved
1 tablespoon shredded sage leaves
4 balls bocconcini or 1⁄2 mozzarella cut into cubes
1⁄4 cup pinenuts
4 sheets ready rolled puff pastry
3 tablespoons pesto
1 egg yolk mixed with 1 teaspoon water
METHOD
Preheat the oven to 225ºC.
Put the capsicum and onion in one bowl and the zucchini and scallopini in another. Combine the mustard, garlic, vinegar, oil and salt and pepper in a bowl and divide between the vegetables. Toss to
coat. Heat a large non-stick sauté pan with a little oil and cook the capsicum and onion over a medium high heat for about 5 minutes or until well coloured and starting to soften. Remove from the pan and set aside. Add a little more oil to the pan and increase the heat.
Add the zucchini and scallopini and cook them quickly, tossing frequently to prevent them from catching. Once they are tender and nicely coloured, remove from the pan and set aside with the
onion and capsicum to cool. Add the sage and season with salt and black pepper.
Cut the pastry into eight 12cm squares. Place on lined baking trays and score a shallow 2cm border. Cover the middle of each tart with pesto, then, using a small pastry brush, egg wash the border with the beaten egg yolk and water. Pile up the vegetables in the middle of each tart and bake for 15 minutes. Remove from the oven and dot over the mozzarella and pinenuts and cook for another 5 minutes or until the pastry is golden and crisp on the bottom. The mozzarella should be soft but not completely melted. Serves 8
Extra sage leaves can be quickly cooked to crisp in hot oil and used as a garnish if desired.
Wine Match: Kemblefi eld Distinction Merlot 2002
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126
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