Beet, eggplant and pepper puff pastry tart

This is a tart, not a quiche. There is no egg and no cheese, if indeed, those two things constitute the definition of a quiche.(Quiche Lorraine, the most classic, has no cheese at all, so here my justification falters). In a thinly veiled disguise, I now lure Neil home for lunch with the promise of tasty treats when really I just want someone to hold Lilac while I make myself a cup of tea. After all, my days are now far from anything resembling my old normality. Living in a hotel is a very strange experience. The sweeping panoramic views of the city and ocean often take my breath away. Sometimes, when the sky is blue and cloudless, it almost feels like we are floating in the air, the sensation echoed when standing at the bedroom door and gazing at the horizon of ocean sweeping out before us, as though we are drifting on the waves. At night, the city illuminates and pulsates with neon, the streets far below bathed in a golden hue of streetlamps. Added to this is the beautiful, haunting Indian music I play constantly. Found on the Internet, it was listed as 'guaranteed to send babies to sleep', it does, try it for yourself below.

So you can see, cooking and Neil coming home for lunch keeps me slightly sane. Whether what I am cooking is a tart, quiche or flan, I no longer care.

Music to help you sleep by Pandit Raghunath Seth

In truth, this was the sort of dish made with the intention of clearing out the fridge. Any vegetables are game, although at this time of year, they do seem to be edging more towards roots than leaves. Chopped, fried in butter and oil with added herbs and seasonings, they are simply piled on top of  a square of bought puff pastry and baked. Simple, but tasty and comforting, especially the contrast of crisp pastry edges and savoury, silky veg. 

Recipe : Puff pastry tart

1 tbsp oil and 1 tsp butter

4 cups of mixed veg, chopped, sliced or chunked (I used bell peppers, beets, eggplant and onion)

1 cup chopped kale, spinach or other greens

1 clove garlic, peeled and finely chopped

salt and freshly ground black pepper

1 tsp dried oregano

1 block bought puff pastry

 

Heat your oven to 425oF. Peel, slice, chop or chunk the vegetables into fairly even pieces. Heat the oil and butter together in a pan over medium to high heat and fry the vegetables, stirring frequently until soft and slightly golden brown in parts. Add the oregano, stir, taste and then season as desired. Remove from the pan and drain on kitchen towels to absorb some of the oil.

Roll the pastry into a rectangle, (or just stretch it if you live in a hotel without any rolling pins) and place it into a dish or baking tray. Bake it blind, (without toppings), for about 12 minutes to begin cooking and prevent it becoming soggy later on. Remove from the oven, pile the vegetables evenly on top and bake again for about 15 minutes until everything is crisp and caramelised.