Italian Vegetable Dishes Recipes - Courgettes and Tomato Tart (Crostata di Zucchini e Pomodori) Recipe

• 30 ml/2 tbsp olive oil

• 2 onions, sliced

• 15 ml/1 tbsp caster (superfine) sugar

• 3 large tomatoes, thinly sliced

• 2 courgettes (zucchini), thinly sliced

• 10 ml/2 tsp chopped fresh oregano

• Salt and freshly ground black pepper

• A few oregano leaves, to garnish

• 175 g/6 oz short crust pastry (basic pie

Method:

1. Heat the oil in a saucepan and fry (sauté) the onions for 3 minutes until translucent and beginning to brown.

2. Sprinkle with sugar and add 45 ml/3 tbsp water. Simmer until tender. Spoon the onion mixture into a shallow 20 cm/8 in round sandwich tin.

3. Arrange the sliced tomatoes and sliced courgettes in an overlapping layer. Season with the salt and pepper and sprinkle with the chopped oregano.

4. Roll out the pastry to a 25 cm/10 in round and place over the vegetables. Fold the edges over the side of the tin and trim to fit.

5. Place the sandwich tin on a baking sheet and cook in a preheated oven at 200°C/400°F/gas mark 6 for 25 minutes until the pastry is brown.

6. Turn the tart out on to a serving dish and scatter over the oregano leaves. The tart can be served hot or cold.