Entrees

Roasted vegetable tart

Name: Roasted vegetable tart
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4
Ingredients: 1 small eggplant; 1 red capsicum, halved, seeds removed; 2 small zucchini; 1 red onion; 1 small sweet potato, peeled; 2 garlic cloves, crushed; 5 tablespoons (100ml) olive oil; 375g block shortcrust pastry; 300g low-fat ricotta; 2 eggs; 1/2 cup (50g) grated parmesan or vegetarian hard cheese; 2 teaspoons chopped rosemary

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by Michelle Noerianto and Kim Coverdale

Oct 03, 2015

Topped with a vibrant medley of roast vegetables, this vegetarian tart tastes as good as it looks.

1 small eggplant
1 red capsicum, halved, seeds removed
2 small zucchini
1 red onion
1 small sweet potato, peeled
2 garlic cloves, crushed
5 tablespoons (100ml) olive oil
375g block shortcrust pastry
300g low-fat ricotta
2 eggs
1/2 cup (50g) grated parmesan or vegetarian hard cheese
2 teaspoons chopped rosemary

Method

1.

Preheat oven to 190°C. Grease a 30 x 11cm loose-bottomed, rectangular tart pan.
2.

Cut the eggplant, capsicum, zucchini, onion and sweet potato into 2cm chunks. Place in a bowl with the garlic and olive oil, and toss to coat in the oil. Tip the vegetables onto a large baking tray and spread out evenly. Bake in oven for 20 minutes or until cooked through and slightly charred, then set aside.
3.

Roll out the pastry on a lightly floured surface. Line the prepared pan with pastry, then line with baking paper. Fill with pastry weights or rice and blind bake for 10 minutes.
4.

Meanwhile, beat together ricotta, eggs, parmesan and rosemary. Fill pre-baked tart shell with ricotta mixture and place in oven for 15 minutes or until set. Top with roasted vegetables, then return to oven for 5 minutes to warm through. Garnish with extra rosemary, if desired.