Recipe

Roast vegetable tart

Mar 27, 2013 1:00pm
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Roast vegetable tart
  • 2 medium red onions, cut into thin wedges
  • 650 gram kumara, cut into 3cm pieces
  • 1 medium eggplant, cut into 1.5cm slices, quartered
  • 2 medium zucchini, halved lengthwise, cut into 3cm slices
  • 2 medium red capsicums, cut into 4cm pieces
  • olive oil cooking spray
  • 2 teaspoon chopped thyme leaves
  • 8 sheets filo pastry
  • 6 eggs, lightly beaten
  • 1/2 cup grated pizza cheese
  • rocket salad, to serve

Method

Roast vegetable tart
  • 1
    Preheat oven to 190°C/170°C fan-forced. Line 2 baking trays with baking paper. Arrange vegetables in a single layer on prepared trays. Lightly spray with oil. Bake 35 minutes or until lightly browned and tender. Cool to room temperature. Sprinkle with thyme.
  • 2
    Lightly spray a 20cm (base diameter) round springform pan with oil. Place a sheet of filo on workbench, spray lightly with oil. Repeat layering and spraying remaining pastry, rotating each sheet 45° each time. Ease pastry into prepared pan. Fold overhanging pastry back into side of pan. Place pan on a baking tray.
  • 3
    Fill pastry shell with roast vegetables. Pour egg over vegetables; sprinkle with cheese. Bake 40 minutes or until golden brown and just set at centre. Stand 5 minutes. Cut into wedges. Serve with salad.

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