Vegetable tart

Vegetable tart


Be the first to make this!

Every slice is rich in fibre and vital nutrients such as vitamin C and beta carotene.

Lynn Lewis

Serves: 6 

  • 1 unbaked 23 cm round pastry case
  • 1 small (350g) butternut pumpkin, peeled
  • 1 large zucchini, cut into 5 mm slices
  • 1 medium red onion, cut into 5 mm slices
  • 1 tablespoon plus 1 teaspoon olive oil
  • ½ teaspoon salt
  • ¼ cup (20g) grated parmesan cheese
  • 3 tablespoons chopped basil
  • 1 jar (270g) roasted red capsicums, drained, cut into strips

Preparation:25min  ›  Cook:45min  ›  Ready in:1hour10min 

  1. Heat oven to 200°C. Use a rolling pin to shape pastry case into a square; place it in a 20-cm tart tin. Fold edges of pastry over and crimp to make a decorative edge. Prick bottom with a fork. Line pastry case with aluminium foil; fill with uncooked rice or dried beans. Bake 15 minutes. Remove foil and rice and bake until golden, 5 to 10 minutes. Leave oven on.
  2. Slice pumpkin crosswise into 6 mm-thick rounds up to the seeded part. Scoop out seeds. Slice remaining pumpkin into rings.
  3. Place pumpkin and onion in a single layer on a baking tray; drizzle with ½ tbsp oil and sprinkle with salt. Place zucchini on a second tray; drizzle with ½ tbsp oil and sprinkle with salt. Roast until zucchini is tender, 10 to 12 minutes. Remove from baking tray. Continue roasting pumpkin and onion just until tender, about 5 minutes. Reduce oven temperature to 120°C.
  4. Assemble tart just before serving. Sprinkle bottom of tart shell with 1 tbsp parmesan. Top with an even layer of zucchini, half the onion, 1 tbsp parmesan and 1 tbsp basil. Add a layer of pumpkin, the remaining onion, 1 tbsp parmesan and 1 tbsp basil. Arrange roasted capsicum on top. Brush with remaining oil; sprinkle with the remaining parmesan. Heat tart in oven for 10 minutes. Sprinkle with remaining basil and serve.

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