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Opening Hours

9.30 am - 4.30 pm
7 Days


2014 Rural Co Supplier Awards
Annie's Country Quilt Store Ltd
Runner Up:  Emerging Business Award 2014


100 new zealand seal 150x150 1


Summer Vegetable Tarts

  • ¼ c olive oil
  • 1 zuchinni diced
  • 1 c diced red or yellow capsicum
  • ½ large eggplant diced
  • ½ red onion peeled and diced
  • 2-3 cloves chopped garlic
  • savoury shortcrust pastry
  • 2 eggs
  • 1 c cream
  • ½ c grated parmesan and extra for sprinkling
  • salt and pepper

Preheat the oven to 180C. Heat the oil in a large flying pan and saute the vegetables until softened and starting to colour. Set aside.
Lightly grease 6 individual tart tins or ramekins and line the dishes with the pastry. Chill these in the fridge for five mins. Whisk together the eggs and cream and add ½ c parmesan. Season to taste.
Arrange the sauteed vegetables in the tart shells and pour over the parmesan cream. Sprinkle with extra parmesan and bake in a preheated oven on a heated flat tray for 15-20 mins until the filling is set and the pastry is puffed and golden.
Serve with a crispy green salad.