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Roast vegetable tart

Serves: 6
Prep: 25
Cook: 40

    This tart combines the rich, bold flavours of roast vegetables with creamy feta and crumbly short crust pastry. It can be prepared a day in advance and served hot or cold.


    • 1 red onion, sliced
    • 2 zucchini (courgette), sliced
    • 2 medium sweet potato (kumara), peeled and sliced
    • 6 small tomatoes, quartered
    • 1 red capsicum, halved and sliced
    • 2 tbs olive oil
    • 2 sheets shortcrust canola pastry, reduced fat
    • 70g feta, crumbled
    • 1 tbs basil


    1. Preheat oven to 190°C.
    2. Place vegetables on roasting tray, brush with olive oil and bake in oven, uncovered, for 20 minutes or until tender.
    3. Line a rectangular flan tin with the pastry. Press pastry into corners and then trim overhanging pastry. Prick the base and bake blind for about 10 minutes.
    4. Add vegetables to the pastry base, crumble feta over the top and bake for a further 10 minutes, or until pastry is lightly browned.


    • To blind bake, place the pastry in a baking dish and then put baking paper on top. Scatter ceramic beads or dried legumes - such as chickpeas - over the baking paper, then bake for about 10 minutes.
    • This recipe is great served either hot or cold, and makes a tasty picnic dish.

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