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Kumara tart with grilled vegetables

Name: Kumara tart with grilled vegetables
Prep time: 20 min
Cook time: 35 min
Ingredients: 2 sheets shortcrust pastry; 200g ricotta cheese; 2 tbsp light cream; 1 tbsp 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)

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 tbsp light cream
1 tbsp 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)

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Method

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.
Step 2
Mix ricotta, cream and parmesan to make ricotta mix. Line the tart with kumara mash and ricotta mix.
Step 3
Arrange eggplants and capsicum in a fan shape. Top with tomatoes and bake for a further 10 minutes or until heated through.
Step 4
Serve garnished with basil and shaved parmesan.