Advanced Roasted vegetable tart with olive oil pastry for 8 person
Put olive oil to good use in this fresh and colourful roasted vegetable tart.
Ingredients for Roasted vegetable tart with olive oil pastry
- 1 medium red onion, cut into wedges
- 1 large zucchini, halved, thickly sliced
- 3 medium roma tomatoes, quartered
- 4 garlic cloves, peeled
- 1 large red capsicum, cut into 4cm pieces
- 2 tablespoons extra-light olive oil
- 200g Danish feta cheese, crumbled
- 1/4 cup chopped fresh chives
Roasted vegetable tart with olive oil pastry, How to Make
Step 1Make pastry Combine flour and parmesan in a bowl. Make a well. Add oil, egg and water. Season with pepper. Stir to combine. Shape mixture into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.
Step 2Meanwhile, preheat oven to 200°C/180°C fan-forced. Place onion, zucchini, tomato, garlic and capsicum on a roasting tray. Drizzle with oil. Toss to coat. Roast for 40 minutes or until vegetables are golden and tender. Set aside.
Step 3Grease a 2.5cm-deep, 11.5cm x 34cm (base) loose-based fluted tart pan. Place on a baking tray. Roll pastry between 2 sheets baking paper until 3mm thick and large enough to line prepared pan. Press pastry into pan. Trim edges. Line pastry with baking paper. Fill with ceramic pie weights or rice. Bake for 10 minutes. Remove weights or rice and baking paper. Bake for 5 to 10 minutes or until pastry is just starting to brown.
Step 4Combine feta, chives and olives in a bowl. Spoon into pastry case, pressing down gently with back of spoon to level. Discard garlic from vegetables. Arrange vegetables over feta. Season with pepper. Roast for 15 minutes or until pastry is golden. Stand for 10 minutes. Serve with rocket.
Additional information for Roasted vegetable tart with olive oil pastry
Preparation: 1:10 Minutes, Cooking: 1:15 Minutes, Serving: 8 Person, Level: Advanced
1769 kj Energy, 28g Fat Total, 8g Saturated Fat, 3g Fibre, 12g Protein, 47mg Cholesterol, 407.92mg Sodium, 3g Carbs (sugar), 30g Carbs (total),
All nutrition values are per serve
This Roasted vegetable tart with olive oil pastry published first on: Super Food Ideas, Images by: Ben DearnleyYou May Also Like
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