Caramelised Vegetable and Gruyere Tarts

Caramelised Vegetable and Gruyere Tarts

I love tarts! Sweet or savoury, both are always met with anticipation. Feel free to experiment with the fillings. When baking blind, ensure the pastry is a light golden colour for crisp, flaky bases. I used 5 x 12 cm round pie tins and 3 x 11 cm square tins for the tarts.

Photography by Aaron McLean
From issue #46
Aug. 28, 2015