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Ingredients
Method
1.Preheat the barbecue plate and grill to medium. Oil the grill and drizzle the vegetables with oil on both sides.
2.Cook the eggplant and courgette strips on both sides on the grill until tender and slightly charred. Remove and set aside. Cook capsicum halves until blackened; place in a plastic bag to cool. When cool enough to handle, slip off the skins. Cut the flesh into smaller pieces.
3.Cook tomatoes and onion on the grill plate, adding a splash of oil if needed, until softened. Remove all the vegetables and close the barbecue hood to allow the inside to heat.
4.Spray a 32cm x 18cm x 3cm slice tray with non-stick spray. Line with pastry sheets, overlapping in the middle. Prick the pastry all over with a fork.
5.Combine tomato paste and chutney and spread over base. Layer in the grilled vegetables and chopped herbs, scatter on the crumbled feta and season with salt and pepper.
6.Turn off the centre burners, leaving the other burners on low so the tart cooks slowly. Place the tart in the middle and close the hood, cooking for 20-30 minutes. Check from time to time to ensure the base isn’t scorching.
Roll a long strip of foil into a ring and place it under the tray to lift it up off the grill, if needed. You need a barbecue with a hood for this dish as the tart needs to heat on both the top and bottom. Add other toppings such as mushrooms, or strips of charred corn, leftover sausage or a handful of olives.
Note
