Hay Hay! It's Donna Day #5! is being hosted by Running With Tweezers with the theme of savoury tarts. Hay Hay! It's Donna Day is the brainchild of Barbara of Winos and Foodies, it is at it's fifth iteration, but only the first I have successfully managed to enter on time!
A few ideas came and went for this round : a quiche, a pie, but when I got home last night and had the urge for a vegetable packed dinner I decided to make a vegetable pie. And to make it easy I thought I would try out a free form tart style. For some reason I have shied away from a tart made without the safety of a tin simply because I was afraid it would just collapse during the cooking. So imagine my surprise when not only did it not collapse, but turned out to be the crispiest, most perfectly cooked tart I have made? It must have been that the air could circulate so freely around the whole tart.
Mushroom and Aubergine Tart
90g cold unsalted butter, cut into cubes
1 heaped cup of plain flour
large pinch of salt
1 small aubergine, cut into large cubes
400g mushrooms, halved
1 onion, cut into large chunks
2 tablespoons of olive oil
whole cloves of garlic, as many as you like, I used about 8
salt and pepper
100g feta, cubed
fresh marjoram leaves
Preheat the oven to 180°C.
Toss together all the ingredients for the filling except the feta and marjoram and bake for about 30 minutes or until cooked and sticky and fairly dry. Set aside to cool.
Pulse the butter, flour and salt in a processor until it resembles course crumbs. Add iced slowly water until the dough just starts to come together. Tip out onto the bench and bring together into a ball. Wrap in plastic and rest in the fridge for at least 30 minutes.
Roll out the pastry to approximately 1/4 centimetre thick into a rough circle on a piece of baking paper. Tip the filling into the middle of the circle and spread out slightly to an even layer, staying away from the edges. Crumble the feta and marjoram leaves on top. Fold the edges of the pastry up to form a shell. Rest in the fridge for at least 30 minutes. Bake for 40 minutes, or until the pastry is crisp and golden Cover the exposed filling with a piece of foil during the time if you feel it is browning to quickly, removing for the last 10 minutes.
Cut into wedges and enjoy with some steamed greens or a crispy salad.