Roast vegetable tart

Serves: 6
Prep: 25
Cook: 40

This tart combines the rich, bold flavours of roast vegetables with creamy feta and crumbly short crust pastry. It can be prepared a day in advance and served hot or cold.

Ingredients

  • 1 red onion, sliced
  • 2 zucchini (courgette), sliced
  • 2 medium sweet potato (kumara), peeled and sliced
  • 6 small tomatoes, quartered
  • 1 red capsicum, halved and sliced
  • 2 tbs olive oil
  • 2 sheets shortcrust canola pastry, reduced fat
  • 70g feta, crumbled
  • 1 tbs basil

Method

  1. Step 1

    Preheat oven to 190°C.

  2. Step 2

    Place vegetables on roasting tray, brush with olive oil and bake in oven, uncovered, for 20 minutes or until tender.

  3. Step 3

    Line a rectangular flan tin with the pastry. Press pastry into corners and then trim overhanging pastry. Prick the base and bake blind for about 10 minutes.

  4. Step 4

    Add vegetables to the pastry base, crumble feta over the top and bake for a further 10 minutes, or until pastry is lightly browned.

Tips

  • To blind bake, place the pastry in a baking dish and then put baking paper on top. Scatter ceramic beads or dried legumes - such as chickpeas - over the baking paper, then bake for about 10 minutes.
  • This recipe is great served either hot or cold, and makes a tasty picnic dish.

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