This is part of my jerk vegetable trifecta. One recipe I shared on a documentary about Jamaican jerk cuisine, another I demonstrated on a video a few years ago for my old Jamaica Observer “JuicyChef” food column, and this one goes way back to my Paris days. In fact, it originated when I hosted one of my “Jamaica nights” in my tiny apartment in the hip Le Marais district. I had a couple of vegetarian friends who I did not wish to leave out in tasting the flavours of my island, and it wasn’t like I could get ackee or callaloo easily over there at the time unless I popped over to London. So, in the midst of jerk chicken and curry goat, I created and served these vegetarian tarts and you best believe the meat eaters also gorged them with equal delight. You will need six 4 inch tart molds to make these, otherwise, it can make one large tart.
- 1 ½ cups all purpose flour
- 1 cup wheat flour
- ½ cup walnuts
- 1 cup unsalted butter
- Pinch of salt
- Feta thyme cream
- 1 cup crumbled feta
- ½ cup cooking cream
- 1 garlic clove, crushed
- 1 sprig of thyme, leaves only plus extra for sprinkling
- 1 cup diced butternut squash
- 1 cup diced zucchini
- 1 cup diced onion1 cup diced sweet peppers
- 2 tsp mild Jamaican jerk marinade
- First, add dough ingredients into a food processor and pulse until combined, do not over process. Knead the dough together and form into a ball, cover with cling and chill.
- In a small bowl add feta, cream, garlic and thyme, mix together until smooth.
- In another bowl add all the vegetables and jerk marinade and toss until well coated.
- Preheat oven to 350F/180C
- Cut and divide the pastry into 6 pieces, roll out each piece and line the tart molds.
- Next, fill each one with cream mixture and then top each one with vegetables and garnish with extra thyme leaves.
- Bake for 30 to 35 minutes. Serve warm or at room temperature. Great with a cooling and palate-cleansing green side salad on the side.
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.