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Vegetable Crostata

This vegetable crostata is the ideal meal for all the family, especially those of you who are vegetarians. This meal is delicious served warm, however it also makes a great snack served cool during picnics.

Serves 4 as main course
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Red Kidney Beans 100g

Lamb Brand Semolina 25g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Oregano 1 tsp

Aubergines 500g, cubed

Red Pepper 1, roughly chopped

Olive Oil 2 tbsp

Onion 1 large, finely chopped

Zucchini 1, sliced

Garlic Cloves 2, crushed

Pitted Black Olives 115g, rinsed

Tomato Passata 375g

Egg 1, beaten

For Pastry:

Lamb Brand Auntie’s Mix 75g

Lamb Brand Wholemeal Flour 75g

Margarine 75g

Fresh Parmesan 50g, grated

Soak beans overnight, wash and cook for about 30 minutes or until tender. Preheat oven to 220°C. Sift both flours into a large bowl. Rub in the margarine until mixture resembles fine breadcrumbs, then stir in grated parmesan cheese. Mix in about 75ml water to make a dough. Turn out dough on a lightly floured work surface. Form into a smooth ball. Wrap in cling film and chill for at least 30 minutes. Place cubed aubergines in a colander and sprinkle with salt, then leave for 30 minutes. Rinse and pat dry. Heat the oil in a large frying pan and fry the onions for 5 minutes. Add the aubergines and red pepper and fry until tender. Add zucchini, garlic and oregano while stirring frequently.

Add the red kidney beans, olives and passata. Season with salt and pepper and cook until heated through, then set aside to cool. Roll out the pastry on a light floured surface and form a 12” / 30cm round. Place on a lightly oiled baking sheet. Brush with the beaten egg. Sprinkle over the semolina, leaving 1½” / 4cm border and spoon the filling. Gather up the edges of the pastry to partly cover the filling. Brush with the remaining egg and bake 30-35 minutes until golden.