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Roasted zucchini, capsicum, eggplant and goat's cheese tart
Roasted zucchini, capsicum, eggplant and goat's cheese tart
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a quick and flavorful meal any day of the week with this easy dinner recipe.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 3 green zucchini, trimmed, thinly sliced lengthways
  • 2 finger eggplants, trimmed, thinly sliced lengthways
  • 1 red capsicum, halved, seeded, thickly sliced
  • 2 sheets (25cm) ready-rolled puff pastry
  • 20.60 gm milk
  • 60ml pesto
  • 100g goat’s cheese, crumbled
  • Baby rocket leaves, to serve
Instructions:
  • Preheat oven to 220°C. Heat a char-grill pan on high. Mix oil and garlic in a large bowl. Add zucchini, eggplant, and capsicum; toss to combine. Season with salt and pepper.
  • Place a portion of the vegetables on the char-grill pan, sear for 2 minutes on each side until tender, then set aside on a plate. Repeat this process for the remaining vegetables in three more batches.
  • Preheat the oven and line an oven tray with baking paper. Place one pastry sheet on the tray. Brush lightly with milk and top with the second pastry sheet. Create a 1cm border around the pastry using a small sharp knife. Spread pesto over the pastry, then arrange zucchini, eggplant, and capsicum on top. Sprinkle with goat's cheese. Bake for 15 minutes until the pastry is golden brown and puffed. Remove from the oven and enjoy!
  • Cut into quarters, then sprinkle with fresh rocket leaves right before serving for a delicious and vibrant presentation.

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