Free-form vegetable and feta tart
7
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Boost your veggie intake with a colourful selection of sweet potato, capsicum and zucchini in this tasty tart.
Ingredients
Orange sweet potato (kumara)
400 g, cut into 2cm pieces
Zucchini
1 large, cut into 2cm pieces
Red capsicum
1 small, cut into 2cm pieces
Yellow capsicum
1 small, cut into 2cm pieces
Red onion
1 small, cut into thin wedges
Filo pastry
6 sheet(s)
Basil pesto
2 tbs
Garlic
2 clove(s), thinly sliced
Semi-dried tomatoes
¼ cup(s), (35g)
Reduced fat feta cheese
75 g
Fresh basil
¼ cup(s), baby leaves
Oil spray
4 x 3 second spray(s)
Instructions
1
Preheat oven to180°C. Line a baking tray with baking paper. Lightly spray a large baking dish with oil. Place sweet potato on oiled dish, lightly spray with oil and bake for 15 minutes. Add zucchini, red and yellow capsicum and onion and lightly spray with oil. Bake for 20 minutes or until golden and tender.
2
Lay 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet. Repeat layering, spraying lightly with oil between each one. Place pastry on lined tray and spread with pesto, leaving a 3cm border. Spoon baked vegetables on top of pesto, then sprinkle over sliced garlic, tomatoes and feta. Roll pastry edges inwards to make a border.
3
Lightly spray tart with oil and bake for 20–25 minutes or until pastry is crisp and golden. Serve sprinkled with fresh baby basil leaves.
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