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Roasted vegetable tart with olive oil pastry
Roasted vegetable tart with olive oil pastry
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Prep Time:
70 minutes
Cook Time:
75 minutes
Total Time:
145 minutes
Create a vibrant roasted vegetable tart with a drizzle of olive oil for a burst of flavor.
Ingredients:
  • 1 medium red onion, cut into wedges
  • 1 large zucchini, halved, thickly sliced
  • 3 medium roma tomatoes, quartered
  • 4 garlic cloves, peeled
  • 1 large red capsicum, cut into 4cm pieces
  • 36.40 gm extra-light olive oil
  • 200g Danish feta cheese, crumbled
  • 62.50 ml chopped fresh chives
  • 82.50 ml pitted kalamata olives, chopped
  • 500.00 ml plain flour
  • 82.50 ml finely grated parmesan cheese
  • 113.75 gm extra-light olive oil
  • 1 egg, lightly beaten
  • 62.50 gm iced water
  • Rocket leaves, to serve
Instructions:
  • Create the pastry by mixing flour and parmesan in a bowl, forming a well in the center. Pour in oil, egg, and water, then season with pepper. Stir well until combined, then shape the mixture into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes.
  • Preheat your oven to 200°C/180°C fan-forced. Spread onion, zucchini, tomato, garlic, and capsicum on a roasting tray, then drizzle with oil and toss to coat. Roast for 40 minutes until the vegetables are golden and tender. Set aside.
  • Prepare the tart pan by greasing it and placing it on a baking tray. Roll out the pastry between 2 sheets of baking paper until it is 3mm thick and large enough to line the pan. Gently press the pastry into the pan, trim the edges, and line it with baking paper. Fill the pastry with ceramic pie weights or rice. Bake in the oven for 10 minutes. Remove the weights or rice and baking paper, then bake for an additional 5 to 10 minutes until the pastry starts to brown.
  • Mix feta cheese, chives, and olives in a bowl. Fill pastry case, gently pressing down with the back of a spoon to even it out. Remove garlic from vegetables. Place vegetables on top of the feta. Add pepper to taste. Roast for 15 minutes until pastry is golden. Let it rest for 10 minutes before serving with rocket.

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