Cooking with Bruce : Vege tart and feta

We've had some snow, not masses, but certainly more than a dusting. Quite chilly, but nice day today - went for a wander around some snow covered fields, peaceful. Even had peaceful music (well ok, Steve Hackett live, which I find peaceful). The wander in tomorrow could be chilly. I will report later.

Made this dish the other night, which really worked for me. Technically it was advertised as a starter, but it made enough for a main and lunch the next morning. The recipe, which was the base guide, also made the pastry from scratch, you'll notice in my usual slack fashion I've cut that. Oh and bear in mind will take some time from start to finish as you are making the relish from scratch then cooking.

Provencale Vegetable Tart with Feta
Tomato Relish
1T olive oil
1 finely chopped onion
2 cloves finely chopped garlic
4-6 tomatoes chopped
1/2t chilli flakes
1T tomato paste (I used some tinned tomatoes so dropped this)
1 bay leaf
sprigs of thyme
salt and pepper

Heat the oil and saute (gently) the onion and garlic until lightly browned. Add chopped tomatoes, chilli, paste, bay leaf, thyme, and seasoning. Cook at low heat for around 20 minutes until reduced, remove bay and thyme. Leave to cool.

Vegetables
2 medium zucchini chopped
1 eggplant, chopped 3-5mm rounds
1 red capsicum, chopped into strips
1 onion, chopped into 8
olive oil
salt pepper

Place all in a roasting tray, drizzle with oil, season, grill under tender. Toss once to do the other side.

Assembling
Roll out the pastry to very thin (I had two long ones), spread the relish over the pastry and layer with veges. Place chopped feta (marinated maybe nice) on top and bake at 220C until brown-ing.
Drizzle with olive oil. Serve.

Bit of a note, the chilli comes through well but make sure you can taste it in the relish as it lifts things nicely.
Me.