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Roasted vegetable tart with sesame sprinkle
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Vibrant and flavorful vegetarian tart.
Ingredients:
  • 300g kent pumpkin, peeled, cut into 3cm pieces
  • 1 medium red onion, halved, cut into wedges
  • 1 medium zucchini, halved, thickly sliced diagonally
  • 1 red capsicum, thickly sliced
  • 30.00 ml balsamic vinegar
  • 1 sheet frozen puff pastry, partially thawed
  • 20.60 gm milk
  • 20.00 ml skinless hazelnuts, finely chopped
  • 6.00 gm sesame seeds
  • 1/4 tsp ground coriander
  • 0.63 gm ground cumin
  • 50g fetta, crumbled
  • Fresh mint leaves, to serve
  • Green salad, to serve
Instructions:
  • Preheat your oven to 220C/200C fan-forced, and generously grease a large baking tray before lining it with baking paper.
  • Spread pumpkin, onion, zucchini, and capsicum on a baking tray lined with parchment paper. Generously drizzle with oil and vinegar, then mix well. Season with salt and pepper before roasting for about 20 minutes until vegetables are nearly tender. Plate the vegetables after cooking, then remove the parchment paper. Place the tray back in the oven for an additional 5 minutes to keep everything warm.
  • Using a 22cm cake pan, cut a round from pastry and discard scraps. Place the pastry onto the heated baking tray. Leave a 3cm border and arrange half the vegetables on the pastry. Fold the pastry edge over the filling. Whisk egg and milk in a small jug, then pour over the vegetables in the pastry. Finally, top with the remaining vegetables.
  • Bake until pastry is beautifully golden and puffed, about 25 to 30 minutes.
  • Heat a small frying pan over medium heat. Toast hazelnuts and sesame seeds for 2 minutes until golden. Stir in ground coriander and cumin for 30 seconds until aromatic. Remove from pan.
  • Cover the tart with half of the sesame mixture, followed by sprinkling feta cheese and the rest of the sesame mixture. Finish by garnishing with mint and serving alongside a refreshing green salad.

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