Red onion, tomato and pepper tart

I guess the summer has officially started, as it's already June. I can't wait to enjoy all that summer food and drinks! Summer is the best season for vegetable tarts, I find. Tarts are just the best option for lunches, picnics, get-togethers etc. this time of the year. I like combining different seasonal vegetables on mine, and they are always quick to make. Now all we need is some warmer weather in England, then the summer can truly start. Here's the recipe for my red onion and tomato tart also featuring some roasted peppers and garlic.

Ingredients

2 red onions

1 yellow bell pepper

3 garlic cloves

Olive oil

8-10 fresh basil leaves

Handful of fresh oregano leaves

½ tsp salt

Sprinkle of ground black pepper

4-6 selected tomatoes

320 g shortcrust pastry

250 g grated mozzarella

Method

Cut the red onion into thin slices and cook them in olive oil until they are soft and slightly browned. Season the mix.

Cut the bell pepper into cubes, brush with olive oil and roast in the oven.

Cut the top of the garlic cloves slightly open. Put them in foil, pour some olive oil over, close the foil and roast them in the oven until soft.

Cut the tomatoes into slices and roll out the pastry thinly and set it to a tart tin.

Put the onion mix on to the pastry first, then the roasted peppers and garlic. Cover with cheese and put the tomato slices on the top.

Bake at 200 C for about 25 minutes until nicely browned.

Enjoy!

Your VegHog