Roasted Vegetable Tart
Preparation time is 15minutes
Cook time is 45minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
10 Ingredients
- 2 sheet frozen ready-rolled puff pastry, partially thawed
- 1/3 cup kalamata olives, pitted, halved
- 1 large red capsicum, cut into 2cm pieces
- 1 yellow capsicum, cut into 2cm pieces
- 1 eggplant, cut into 2cm pieces
- 1 pinch pepper (for seasoning)
- 100grams feta
- 2tablespoons olive oil
- 1 sheet frozen ready-rolled shortcrust pastry, partially thawed
- 1 pinch sea salt ground (to taste)
Nutrition per serving
2780kJ / 660Cal
2780 Kilojoules or 660 Calories
32% of daily energy intake*
Protein
14.2grams
Fat
38.8grams
Carbs
61.0grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 250°C.
Step 2 of 6
Place the pumpkin, capsicum and eggplant in a large roasting pan. Add olive oil and season with salt and pepper. Toss vegetables until coated. Roast for 15-20 minutes, tossing occasionally, until golden and tender. Remove from the oven and add olives. Set aside to cool for 10 minutes.
Step 3 of 6
Reduce oven to 200°C. Line two baking trays with baking paper.
Step 4 of 6
Cut shortcrust pastry in half and place one sheet onto each tray. Pile vegetables on top. Crumble over the feta and season with freshly ground black pepper. Place a puff pastry sheet over each tart. Press edges together with a fork to seal. Trim excess pastry.
Step 5 of 6
Brush the top of each tart with water. Score the top with a knife at 2cm intervals. Bake for 25 minutes or until golden.
Step 6 of 6
Serve.
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