Tuesday, 22 August 2017

Griddled Summer Vegetable and Machego Cheese Tart

This Griddled Summer Vegetable Tart is made mostly with seasonal courgettes -  zucchini and red and yellow peppers and finished off with slithers of Manchego Cheese.
This Summer Vegetable Tart is adapted a little from Cranks Fast Food by Nadine Abensur.  
Cranks Fast Food is the one cookbook I have cooked pretty much everything from it.  Its a cookbook I have had with me since my University days and I still continue to fall back on it on days when I want something relatively fast to prepare and tasty to eat.  

Manchego cheese is not one I use that often.  Its a specialist cheese that comes from Spain. Its a hard Spanish sheep's milk cheese.  I have seen a recipe that slices manchego cheese and pan fried in a hot pan until a little golden which I am hoping to try, but otherwise I would perhaps not go out of my way to get it again as I am uncertain how to cook with it.  

The Griddled Summer Vegetable Tart itself was good to eat, but please do serve it with a side of salad greens, otherwise it may feel like a heavy pastry tart. 
Griddled Summer Vegetable Tart with Manchego Cheese Tart.
Serves 4 - 6 as a side
250g puff pastry
3 peppers, mix of red, orange and yellow, deseeded and pit remove and cut into sliced
2 medium courgettes, sliced into thick coins
3 tablespoons olive oil
1-2 tablespoons balsamic vinegar
1 red onion, peeled and thinly sliced
12 courgettes, stoned and sliced in half
Salt and pepper to taste

12 black olives , sliced in half
100g Manchego cheese, sliced
Preheat oven to gas mark 5/200oc.
Rollout the pastry onto the baking dish linked with non stick paper.
Prick all over with a fork, leaving a 1 inch rim all the way around and set aside.
Heat a griddle pan, then place the peppers and courgettes into the pan, pour over 2 tablespoons of the oil and griddle until charred on both sides, about 8 - 10 minutes.
Stir in the balsamic vinegar, then turn off the heat.
Spread the sliced red onion over the pastry and then strewn over the griddled vegetables on top.
Tuck the cheese and olives in between the vegetables and some on top, then season with salt and pepper.
Drizzle over with the remaining oil.
Bake in the oven for 20 - 25 minutes.
Adapted from Cranks Fast Food by Nadine Abensur


  1. I just love this, could eat it anytime! In fact, I got a bit hungry now although it's quite late at night. :)

    1. Thanks VegHog.
      It was quite rich and filling

  2. I like the sound of your tart though I am still a bit bemused by manchego - I bought it once but have been clearing out old photos and found a photo of the packet and tried to work out how I used it. A tart sounds like a good use for it.

    1. Thanks Johanna,
      would like to know what you did with the manchego it you remember :)

  3. Yum!! This summer, I haven't been buying zucchinis for some reason. I hope there is still time!

    1. Thanks so much Cathlee and for the follow.
      Zucchinis are available all year round, but its in the summer they are at their best as in season. Hope you find some


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