A top two-handed tart

Name: A top two-handed tart
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: Serves: 4
Ingredients: 1 tbsp chopped parsley leaves; 150 ml/5 fl oz/scant ⅔ cup white wine; 2 garlic cloves, chopped; 225 g/8 oz/1⅔ cups cooked long-grain white or brown rice (or cook heaped ½ cup raw rice); salt and freshly ground black pepper; 350 g/12 oz puff pastry; 2 red onions, chopped; 6 mushrooms, sliced; 2 tbsp sunflower oil; 1 aubergine/eggplant, sliced lengthways; 2 tomatoes, sliced; 1 red pepper, deseeded and cut into strips; 2 tbsp olive oil; 200 g/7 oz can chopped tomatoes; 1 tsp soft brown sugar

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

I’m a kitchen control freak and coupled with that I’m a lazy cook, not one for technical complexity. This dish combines all my phobias. Overturning a hot tart using both hands is alarming.

Not knowing how the self-willed vegetables might have arranged themselves for the topping fills me with terror.

But it always works and always tastes sublime.

Ingredients

Vegetarian
Pie

Ingredients

Method