Roasted vegetable and tomato risotto flan

Yield: 1 servings

Measure Ingredient
100 grams Arborio rice
2 tablespoons Olive oil
1 Leek; cleaned and finely
; sliced
2 Cloves garlic; crushed
150 millilitres White wine
600 millilitres Light vegetables stock
A generous pinch of saffron
175 grams Fresh tomatoes; finely chopped
4 Sundried tomatoes; finely chopped
250 grams Shortcrust pasty; (about 2 sheets)
1 large Red capsicum
1 Even sized eggplant; sliced & salted
3 Zucchini; cut on the diagonal
Olive oil
Fresh herb sprigs
Salt and pepper

FOR THE RISOTTO

FOR THE VEGETABLE LAYER

First, make the risotto. Add the saffron to the boiling stock and allow to steep. Heat the olive oil in a saucepan and add the garlic and leeks. Saute until golden then add the rice and stir well. Cook for a minute then add the wine and cook gently until absorbed. Add a quarter of the saffron stock and simmer gently, stirring often until the liquid has been absorbed into the rice. Continue adding stock and stirring in this manner until all the stock has been absorbed. Turn off the heat, add the finely chopped tomatoes and sundried tomatoes and set aside to cool.

Lightly grease a rectangular tart tin (35cm. X 13cm. works well) and line with the pastry, overlapping two sheets if necessary to achieve the correct size. Do not stretch the pastry otherwise it will shrink when baking. Trim the excess overhang (I like to use these pieces to re-inforce the sides of the pastry case, making them a little higher). Prick the pastry with a fork and line with a piece of "Glad Bake". Fill with pastry weights and bake at 200c. for 15 minutes until the sides are beginning to brown and the base is almost golden. Remove the paper and weights and allow pastry to cool.

Preheat the grill. Cut the capsicum into half and remove the seeds. Lay the eggplant slices and zucchini slices under the griller and brush with olive oil. Place the capsicum under the grill with the other vegetables and grill until the eggplant and zucchini are golden brown and the capsicum is blackened. Turn the zucchini and eggplant over and grill the other side.

Remove the blackened blistered capsicum and place in a plastic bag to sweat for 15 minutes. Remove from the bag and peel away the skin. Slice the capsicum into thick strips.

To assemble, fill the tart case with the cold risotto, pressing down gently. Layer the capsicum, zucchini and eggplant rounds in diagonal stripes over the rice, slightly overlapping to use all the vegetables.

Season with salt and pepper and bake at 190c. for 15 minutes, until the pastry is browned and the filling is bubbling and heated through. Garnish with fresh herbs such as parsley sprigs and serve.

Converted by MC_Buster.

Per serving: 872 Calories (kcal); 29g Total Fat; (32% calories from fat); 17g Protein; 118g Carbohydrate; 0mg Cholesterol; 76mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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