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How to make Caponata tartlets

Yield = 6
Prep time: 0:40
Cook time: 0:35
Total time: 1:15

Ingredients

  • 2 tablespoons olive oil
  • 1 red onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, trimmed, coarsely chopped
  • 1 small eggplant, trimmed, cut into 2cm pieces
  • 1 zucchini, trimmed, coarsely chopped
  • 400g can diced tomatoes
  • 1/2 cup (85g) stuffed green olives
  • 2 tablespoons drained capers
  • 2 tablespoons red wine vinegar
  • Mixed salad leaves, to serve

Pastry

  • 2 cups (300g) plain flour
  • 150g chilled butter, chopped
  • 2 egg yolks
  • 2 teaspoons chilled water

Method

  • Step 1 Heat oil in a frying pan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook for 1 minute or until aromatic. Add celery, eggplant and zucchini and cook, stirring occasionally, for 5 minutes or until vegetables soften slightly. Add tomatoes and bring to a simmer. Cook, stirring occasionally, for 10 minutes or until sauce thickens slightly. Remove from heat. Add olives, capers and vinegar and stir to combine. Taste and season with salt and pepper. Set aside for 30 minutes to cool.
  • Step 2 To make the pastry, place flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add egg yolks and water and process until mixture just comes together. Turn onto a lightly floured work surface and gently knead until just smooth. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 3 Preheat oven to 200°C. Line an oven tray with baking paper. Divide pastry into six portions. Roll each portion out to a 20cm disc. Spoon the caponata mixture evenly among each disc. Gently pleat the sides around the caponata to roughly enclose fi lling and place on the lined tray.
  • Step 4 Bake for 15 minutes or until golden brown and heated through. Serve warm or at room temperature with mixed salad leaves, if desired.