ROASTED VEGETABLE TART

This is a weekend recipe as it takes a bit to cook, especially if you are making your own shortcrust pastry. It is delicious!😋 If you make your own pastry you need to plan ahead, as it takes about one and a half hours of resting. To tell you the truth, this is the second time I make it, the first time I used bought pastry and this time I made it myself. I can tell you the difference is just amazing. It went from being a very good recipe to being an amazing one !! It's worth the effort.

I cooked the vegetables earlier in the day and then I reheated them while preheating the oven for the pastry.

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

100 ml olive oil

1 x 375 g block shortcut pastry (or make your own - recipe below)

300 g ricotta

2 eggs

1/2 (50g) grated parmesan

2 tsp chopped fresh rosemary

METHOD

If you are making your own pastry, do this first (see recipe here)

Preheat oven to 190C.

Grease a 30cm x 11cm loose-bottomed, rectangular tart pan.

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.

Bake in the oven for 20 minutes or until cooked through and slightly charred, then set aside.

Roll out the pastry on a lightly floured surface.

Line the prepared pan with the pasty, then line that with baking paper.

Fill with pastry weights or rice and blind bake for 10 minutes.

Remove the weights and paper.

Meanwhile, beat together the ricotta, eggs, Parmesan and rosemary.

Fill the pre-baked tart shell with the ricotta mixture and place in the oven for 15 minutes, or until set.

Top with the roasted vegetables, then return to the oven for 5 minutes to warm through.

Garnish with the extra rosemary, if desired.

Serves 4