RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 2 eggs
  • 1-2 cups leftover roast vegetables, chopped
  • 1 tub of ZoOSh Sour Cream and Chives Dip
  • 1 short crust pastry tart shell
  • 1 tbsp fresh parsley, chopped
  • Gruyere cheese, grated, to taste
  • Fresh cracked black pepper, to taste

 

METHOD :

  • Pre-heat fan forced oven to 220 degrees Celsius.
  • Place tart shell in oven and blind bake for 10 minutes or until golden. Take out from oven and set aside.
  • In a large bowl, combine eggs, ZoOSh Sour Cream and Chives Dip, flour, parsley and cheese.
  • Cover base of tart shell with leftover roast vegetables. Pour egg mixture over the top of vegetables in tart shell. Spread mixture so that evenly covers the vegetables. Top with extra cheese and fresh cracked black pepper to taste.
  • Put tart into the oven for 25-30 minutes, or until top and pastry is golden brown. Remove from oven and allow to cool slightly before serving.

Our friends from Wine Selectors suggest pairing this dish with a light red wine, such as a Pinot Noir, Grenache or Barbera.

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