RICE AND VEGETABLE TARTE TATIN

Yields4 Servings

2 tbsp sunflower oil

1.50 tbsp olive oil

1 aubergine sliced lenghtways

1 large red pepper, seeded and cut into long strips

5 tomatoes

2 red onions, finely chopped

2 cloves, garlic, crushed

150 ml white wine

2 tbsp chopped fresh basil

225 g cooked brown long grain rice

40 g blacked stoned olives, chopped

350 g puff pastry

ground black pepper

- Preheat the oven to 190C/Gas5; heat the sunflower oil with 1 tbsp of the olive oil and fry the aubergine slices for 4-5 minutes on each side; drain on kitchen paper

- Add the pepper strips to the oil remaining in the pan, turning them to coat; cover the pan and sweat the peppers over a moderately high heat for 5-6 minutes, stirring occasionally, until the pepper strips are soft and flecked with brown

- Slice two of the tomatoes and set them aside; plunge the remaining tomatoes briefly into boiling water, then peel them, cut them into quarters and remove the core and seeds; chop the tomato flesh roughly

- Heat the remaining oil in the frying pan and fry the onions and garlic for 3-4 minutes until softened; then add the chopped tomatoes and cook for a few minutes until softened; stir in the wine and basil, with black pepper to taste; bring to the boil, then remove from the heat and stir in the cooked rice and black olives

- Arrange the tomato slices, aubergine slices and peppers in a single layer on the base of a 30cm, shallow ovenproof dish; spread the rice mixture on top

- Roll out the pastry to a circle slightly larger than the diameter of the dish and place on top of the rice, tucking the overlap down inside the dish

- Bake for 25-30 minutes, until the pastry is golden and risen; cool slightly then invert the tart on to a large, warmed serving plate, serve in slices

RICE AND VEGETABLE TARTE TATIN

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