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Roasted vegetable tart (vegetarian)
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Ingredients:
  • 1 small eggplant
  • 1 red capsicum, halved, seeds removed
  • 2 small zucchini
  • 1 red onion
  • 1 small sweet potato, peeled
  • 100ml olive oil
  • 375g block shortcrust pastry
  • 300g low-fat ricotta
  • 2 eggs
  • 50g cheese
  • 2 tsp chopped rosemary
Instructions:
  • Preheat your oven to 190°C and generously grease a 30 x 11cm rectangular tart pan with a loose bottom.
  • Dice the eggplant, capsicum, zucchini, onion, and sweet potato into 2cm chunks. Combine them in a bowl with the garlic and olive oil, ensuring everything is evenly coated. Spread the vegetables onto a large baking tray and bake in the oven for 20 minutes until tender and lightly charred. Remove from the oven and set aside.
  • Roll out the pastry on a lightly floured surface, then line the prepared pan with it and baking paper. Fill with pastry weights or rice and blind bake for 10 minutes.
  • Beat ricotta, eggs, parmesan, and rosemary until smooth. Fill tart shell with the mixture and bake until set, around 15 minutes. Top with roasted vegetables and warm through in the oven for 5 more minutes. Add extra rosemary for garnish, if desired.

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