Tomato, Mushroom and Olives Tart

A healthy and filling meal.
1 sheet of shortcrust pastry
1 Kg red onions, thinly sliced
1 punnet button mushrooms, sliced
4 large tomatoes, sliced
100g pitted black olives, halved
150 ml olive oil
salt and pepper to taste
baby spinach or rocket to serve
Heat the oil in a frying pan and cook the onions for 30 minutes. Drain.
Grease a large pan with a removable base.
Roll out the pastry to fit the pan coming up the sides. Line the pan with the pastry and trim off any excess. Chill in the fridge for 15 minutes.
Preheat the oven to 200C, 400F or Gas Mark 6.
Fry the mushrooms in the remaining fat for 10 minutes. Drain and pat dry with kitchen paper.
Spread the onions over the base of the pastry. Add the mushrooms on top. Overlap the tomatoes on the top and sprinkle over salt and pepper to taste. Decorate with the olives.
Drizzle over the remaining olive oil.
Bake in the oven for 45 minutes until golden.
Serves 8 people.
Serve with a spinach or rocket salad drizzled with balsamic vinegar.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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