Whip up this easy vegetarian tart in just 40 minutes, filled with rich Mediterranean flavours!
- Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place 1 pastry sheet on the prepared tray. Top with the remaining pastry sheet and press to seal. Use a small, sharp knife to score the pastry to create a 1.5cm-wide border (don’t cut all the way through). Use a fork to prick the centre.
- Reserve 2 tablespoons egg. Brush the remaining egg over the pastry. Bake for 12 minutes or until light golden. Set aside to cool for 5 minutes. If the tart centre is puffed, press down gently.
- Process onion, rind, basil, reserved egg and 150g fetta in a food processor until smooth. Transfer to a bowl. Stir in half the capsicum. Spread mixture over centre of pastry. Top with remaining capsicum and fetta. Season. Bake for 16-18 minutes or until set and pastry is cooked through. Cool for 5 minutes. Sprinkle with extra basil.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set