Aubergine and Carrot Tart

How to make a delicious aubergine and carrot tart

For the pastry

• Combine the rice flour, salt, baking powder, and vegetable shortening in a food processor.
• Pulse until the mixture resembles rough breadcrumbs.
• Add the cold water, 1 tbsp at a time, and pulse between additions until a rough dough comes together.
• Turn out the dough onto a floured surface and knead briefly.
• Wrap in clingfilm and chill for 30 minutes.
• After 30 minutes, remove the dough from the fridge and preheat the oven to 180°C (160° fan) | gas 4.
• Roll out the dough on a floured surface to 1 cm | 0.5" thickness.
• Use it to line the base and sides of a 20 cm | 8" rimmed pie dish, letting the pastry stick to the rim.
• Cut away any overhanging excess.
• Prick the base with a fork and chill until needed.

For the filling

• Using a mandolin set to 0.5 cm | 0.25" cutting thickness, slice the vegetables, lengthways, into thin slices.
• Pat them dry with kitchen paper and then brush with olive oil and season with salt and pepper.
• Arrange the vegetables in the lined pastry, on their sides in concentric circles, layering them alternately.
• Slice more carrot and courgette if needed and tuck them into the tart on their sides.
• Brush the top of the tart with any remaining olive oil and season with salt and pepper.
• Bake for 50-60 minutes until the pastry is cooked through and the vegetables are tender.
• Remove to a wire rack to cool before serving warm or at room temperature.

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