Kumara tart with grilled vegetables

Serves: 6
Prep: 20
Cook: 35

This fresh and vibrant tart will brighten up the table at any special occasion.

Ingredients

  • 2 sheets shortcrust pastry
  • 200g ricotta cheese
  • 2 tbs light cream
  • 1 tbs parmesan cheese, grated
  • 600g kumara, cooked and mashed
  • 6 slices eggplant, chargrilled and cut in half
  • 6 slices capsicum, chargrilled and cut in half
  • 100g cherry tomatoes
  • 100g yellow grape tomatoes
  • parmesan cheese, shaved (to garnish)
  • basil leaves (to garnish)

Method

  1. Step 1

    Place 2 sheets of shortcrust pastry overlapping slightly on the bench, lightly roll to combine joins. Spray a 24cm x 4cm tart tin and line with pastry, trim and prick the base. Cover with baking paper filled with pastry weights or rice. Cook in a moderate oven at 180°C for 15 minutes. Remove the paper and weights and bake for a further 5-10 minutes or until golden.

  2. Step 2

    Mix ricotta, cream and parmesan to make ricotta mix. Line the tart with kumara mash and ricotta mix.

  3. Step 3

    Arrange eggplants and capsicum in a fan shape. Top with tomatoes and bake for a further 10 minutes or until heated through.

Tips

  • Crumbled feta cheese would also make a nice topping to this recipe.

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