Roasted vegetable tart (vegetarian)

Detailed step-by-step description of how to cook the dish "Roasted vegetable tart (vegetarian)". Try it by all means

Recipe «Roasted vegetable tart (vegetarian)» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small eggplant, 1 red capsicum, halved, seeds removed, 2 small zucchini, 1 red onion, 1 small sweet potato, peeled , 2 garlic cloves, crushed, 5 tbsp olive oil, 375g block shortcrust pastry , 300g low-fat ricotta, 2 eggs, 1/2 cup grated parmesan or vegetarian hard cheese, 2 tsp chopped rosemary.

Ingredients:

• 1 small eggplant 
• 1 red capsicum, halved, seeds removed 
• 2 small zucchini 
• 1 red onion 
• 1 small sweet potato, peeled 
• 2 garlic cloves, crushed 
• 5 tbsp olive oil 
• 375g block shortcrust pastry 
• 300g low-fat ricotta 
• 2 eggs 
• 1/2 cup grated parmesan or vegetarian hard cheese 
• 2 tsp chopped rosemary 

Instructions

1. Preheat oven to 190°C. Grease a 30 x 11cm loose-bottomed, rectangular tart pan.
2. Cut the eggplant, capsicum, zucchini, onion and sweet potato into 2cm chunks. Place in a bowl with the garlic and olive oil, and toss to coat in the oil. Tip the vegetables onto a large baking tray and spread out evenly. Bake in oven for 20 minutes or until cooked through and slightly charred, then set aside.
3. Roll out the pastry on a lightly floured surface. Line the prepared pan with pastry, then line with baking paper. Fill with pastry weights or rice and blind bake for 10 minutes.
4. Meanwhile, beat together ricotta, eggs, parmesan and rosemary. Fill pre-baked tart shell with ricotta mixture and place in oven for 15 minutes or until set. Top with roasted vegetables, then return to oven for 5 minutes to warm through. Garnish with extra rosemary, if desired.