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Roasted vegetable tart
Roasted vegetable tart
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Use up your leftover veggies in a delicious tart, perfect for a side or light meal.
Ingredients:
  • 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
  • 1 small red onion, cut into thin wedges
  • 2 garlic cloves, quartered
  • 1 zucchini, halved lengthways, cut into 2cm pieces
  • 80g small button mushrooms, halved
  • 4 Roma tomatoes, quartered lengthways
  • 200g (3/4 cup) fresh ricotta
  • 50g feta cheese, crumbled
  • 40.00 ml basil leaves, shredded
  • Mixed salad leaves, to serve
Instructions:
  • Preheat your oven to 180C and generously grease a 2cm deep, 11cm x 35cm rectangular loose-based flan pan.
  • Line the base and sides of the pan with pastry, making sure to trim any excess. Use a fork to gently pierce the pastry base 8 times, being careful not to pierce all the way through. Refrigerate the pastry in the pan for 15 minutes. Line the pastry case with baking paper and fill three-quarters of the way with baking beans or uncooked rice. Blind bake for 10 minutes. Remove the paper and beans, then continue baking for another 10 minutes or until the pastry is a light golden brown. Allow the pastry to cool before using.
  • In a roasting pan, mix together oil, onion, garlic, zucchini, and mushroom. Season with salt and pepper, tossing gently to coat. Roast at 400°F for 15 minutes until just tender. Then add tomato and roast for another 20 minutes until vegetables are light golden.
  • Take the cooled pastry base and generously spread the creamy ricotta over it. Arrange the vibrant vegetables on top, then sprinkle the tangy feta over them. Bake in the oven for 10 minutes, or until everything is heated through. Finish off by garnishing with fresh basil and serve alongside a refreshing salad.

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