Recipe

Roast vegetable tart

This savoury tart is ideal for lunch, dinner or even a picnic as you can bake it a day in advance. Slice up this chunky vegetarian meal for a nutritious feed.

Jun 29, 2014 2:00pm
  • 30 mins preparation
  • 2 hrs 15 mins cooking
  • Serves 6
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Ingredients

Roast vegetable tart
  • 1/2 large (about 1kg) butternut pumpkin, peeled, cut into 2 cm pieces
  • 2 large red capsicums, cut into 3 cm pieces
  • 1 large red onion, coarsely chopped
  • 2 medium zucchini, halved lengthwise,thickly sliced
  • olive oil cooking spray
  • 2 sheets frozen shortcrust pastry, thawed
  • 1 cup grated tasty cheese
  • 6 eggs, at room temperature
  • 1/2 cup cream
  • mixed salad, to serve

Method

Roast vegetable tart
  • 1
    Preheat oven to 180°C (160°C fan-forced). Line 2 large baking trays with baking paper. Arrange pumpkin, capsicum, onion and zucchini on prepared trays. Spray with oil. Bake for 35-40 minutes or until tender. Remove from oven. Cool slightly.
  • 2
    Grease a 20cm (base diameter) round spring form pan. Cut 1 sheet of pastry into 4 equal strips. Attach a pastry portion along each edge of the whole pastry sheet, overlapping slightly. Press edges to seal. Gently ease into prepared pan (make sure there are no gaps). Trim overhanging pastry to 1cm above rim. Chill tor 15 minutes.
  • 3
    Line pastry with baking paper; cover base with dried beans, rice or pie weights. Bake tor 15 minutes. Remove weights and paper; bake for 10-15 minutes more or until just coloured. Combine vegetables and cheese in a large bowl; spoon into pastry shell. Whisk eggs and cream in a medium jug. Season with salt and pepper. Pour over vegies in pan; stir briefly to evenly distribute Bake for 1 hour or until just set at centre. Remove from oven. Stand for 15 minutes. Cut into wedges. Serve with salad.

Notes

If you not using a fan forced oven, swap baking trays halfway through cooking. Make ahead You can cook a day ahead.

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