Roasted vegetable tart

Cooking Vegetarian Roasted vegetable tart

Clear out your crisper with this vegie-packed tart. It makes a delightful side dish or light lunch.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Preheat oven to 180C. Grease a 2cm deep, 11cm x 35cm (base) rectangular loose-based flan pan.
  2. Use pastry to line base and sides of pan. Trim excess pastry. Using a fork, pierce pastry base 8 times (don't pierce all the way through). Refrigerate for 15 minutes. Line pastry case with baking paper. Three-quarter fill with baking beans or uncooked rice. Bake blind for 10 minutes. Remove paper and beans. Bake for a further 10 minutes or until pastry is light golden. Set aside to cool.
  3. Combine oil, onion, garlic, zucchini and mushroom in a roasting pan. Season with salt and pepper. Toss gently to coat. Roast for 15 minutes or until just tender. Add tomato. Roast for a further 20 minutes or until vegetables are light golden.
  4. Spread ricotta over cooled pastry base. Top with vegetables. Sprinkle with feta. Bake for 10 minutes or until heated through. Top with basil. Serve with salad.

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1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
1 tbsp olive oil
1 small red onion, cut into thin wedges
2 garlic cloves, quartered
1 zucchini, halved lengthways, cut into 2cm pieces
80g small button mushrooms, halved
4 Roma tomatoes, quartered lengthways
200g fresh ricotta
50g feta cheese, crumbled
2 tbsp basil leaves, shredded
Mixed salad leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
55
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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