Vegetables and Camembert Tart

Ingredients:

Shortcrust Pastry:

1 ½ cups all-purpose flour
1/3 cup butter, creamed
1/2 tsp salt
1/2 tsp coarsely grounded black pepper
1 tbsp water
1 tbsp extra virgin olive oil

Tart Filling:

3 carrot, boiled and sliced
1 cup string beans, boiled
125 g Camembert cheese, sliced (can be substitute with Brie or Parmesan Cheese)
1 large tomato, sliced
3/4 cup milk
1/3 cup butter
3 eggs
2 cloves garlic, minced
1 tsp black pepper powder
2 ½ tsp salt
zest of 1 lemon (yield about 3 tsp)

Sprinkles:

1/2 tsp chili flakes
1/2 tsp oregano

Method:

To prepare the pastry:

In a large bowl, mix together flour, butter, salt, pepper, water and oil.

Knead into smooth dough (add more oil if necessary till mixture begins to cling together).

Shape dough into ball, wrap in plastic wrap and chill for at least 30 minutes.

To prepare the tart:

Preheat oven to 190 °C.

Roll out the chilled dough into rectangular sheet and transfer it into a medium size baking tray.

Spread-in a layer of carrot slices over the base of tart, follows by another layer of string beans.

Arrange-on third layer with Camembert slices and top-on tomato slices as last layer; set aide.

In a large bowl, melt butter in warm milk; set aside to cool.

Add-in eggs, garlic, pepper, salt and lemon zest, whisk well into homogeneous batter.

Pour batter over the filling.

Sprinkle-on chili flakes and oregano.

Bake in the preheated oven for 1 hour or until just set.