Name: Vegetable tart
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 1/2 sheets shortcrust pastry; 350 gram ricotta; 1/2 cup finely grated parmesan; 2 eggs, lightly beaten; 1 garlic clove; 1 teaspoon lemon zest, finely grated; 400 gram orange kumara, peeled, thinly sliced lengthways; 400 gram purple kumara, scrubbed, thinly sliced lengthways; 3 zucchini, thinly sliced lengthways; 270 gram jar roasted capsicum, drained, sliced; 1 tablespoon olive oil; 1/3 cup pesto; leafy salad to serve

Vegetable tart

This delicious vegetable tart recipe creates a filling family dinner for just $3.84 per serve. Drizzle with pesto and accompany with a fresh salad for a tasty vegetarian meal

Serves 4

Prep

20M

Cook

45M

Total

1H 5M

This recipe first appeared in Woman’s Day.

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Ingredients

1 1/2 sheets shortcrust pastry

350 gram ricotta

1/2 cup finely grated parmesan

2 eggs, lightly beaten

1 garlic clove

1 teaspoon lemon zest, finely grated

400 gram orange kumara, peeled, thinly sliced lengthways

400 gram purple kumara, scrubbed, thinly sliced lengthways

3 zucchini, thinly sliced lengthways

270 gram jar roasted capsicum, drained, sliced

1 tablespoon olive oil

1/3 cup pesto

leafy salad to serve

Method

1.Preheat oven to 180ºC. Lightly grease a 22cm loose-bottomed, fluted tart pan.

2.Join pastry along one edge, pressing well. Ease into pan, pressing into the sides. Rest in fridge for 20 minutes.

3.Line pastry case with baking paper and fill with baking weights. Bake blind for 10 minutes. Remove paper and weights. Bake for a further 5 minutes. Cool.

4.In a medium bowl, whisk ricotta, parmesan, eggs, garlic and lemon zest until combined. Season. Spread mixture into pastry case.

5.Place sliced vegetables separately into a microwave-safe bowl with a splash of water. Cover with cling film. Microwave on high for 2 minutes until softened. Drain. Pile into tart case with roasted capsicum.

6.Drizzle vegetables with oil and season. Bake for 20-25 minutes until vegetables are tender. Serve drizzled with pesto and accompany with salad.

Women's Weekly Food