Healthy Vegan - Zucchini and Sweetcorn Tart

Another pastry tart.

This one was made on Friday after work.  It is Mustard Tamari Zucchini and Sweetcorn Tart.

We enjoyed it, but I think if I was to make this Mustard Tamari Zucchini and Sweetcorn Tart again, I would do individual portions, that is divide the puff pastry into 4 or 6 portions before lading it with these vegetables. 

What is nice about this tart is the marinade coating the vegetables made with mustard and tamari, it really transforms simple vegetables into something quite tasty.

Mustard Tamari Zucchini and Sweetcorn Tart
Serves 4 - 6 as a side
Ingredients
250grams puff pastry

1 generous tablespoon Dijon mustard
1 garlic, crushed
1 tablespoon balsamic vinegar
1 tablespoon tamari or soy sauce
Salt and pepper to taste

2 tablespoons olive oil for brushing the griddle pan 
2 medium red onions, peeled and sliced into 4 - 6 wedges
2 large courgettes, sliced into thick coins

4 tablespoons sweetcorn either frozen or from a tin
1 tablespoon pine nuts
Method
Preheat oven to gas mark 5/200oc.
Roll out the pastry onto the baking dish lined with non stick paper.
Prick all over with a fork, leaving a 1 inch rim all the way around and set aside.

In a bowl, stir together the marinade ingredients, then stir in the chopped courgettes and onions.
Stir well to coat. 
Heat a griddle pan, coat with a little oil, then place the marinated vegetables in batches so that they are charred brown on both sides and beginning to soften.
There will be some marinade left, stir in the sweetcorn and set aside
When all the vegetable have been griddled.
Carefully pile over the pastry leaving the edge clear.
Bake in oven for 20 minutes.
Remove from the oven, then evenly scatter over the sweetcorn and then finally the pine nuts.
Return to the oven and bake for a further 5 minutes or until pastry is golden.
Adapted from Cranks Fast Food by Nadine Abensur