Baked vegetable tart
4
Points®
Total time: 2 hr 20 min • Prep: 35 min • Cook: 1 hr 45 min • Serves: 6 • Difficulty: Easy
Transform your standard vegetable bake into a super tasty vegetable tart enriched with basil, pine nuts and parmesan cheese.
Ingredients
Red onion
1 medium, cut into 3cm pieces
Orange sweet potato (kumara)
600 g, cut into 3cm pieces
Eggplant
1 large, cut into 3cm pieces
Zucchini
2 medium, cut into 3cm pieces
Red capsicum
2 medium, cut into 3cm pieces
Olive oil
1 tbs
Filo pastry
8 sheet(s)
Grated parmesan cheese
2 tbs
Egg(s)
8 medium, lightly beaten
Pine nuts
1 tbs, toasted
Fresh basil
¼ cup(s)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 190°C or 170°C fan-forced. Line 2 baking trays with baking paper. Place onion, sweet potato, eggplant and capsicum on prepared trays. Drizzle with oil and toss to coat. Season with salt and pepper. Bake for 1 hour or until golden and tender. Set aside to cool.
2
Lightly spray a 22cm (base measurement) fluted tart tin with removable base with oil. Lay 1 sheet of filo on a flat surface and lightly spray with oil. Top with another sheet, turned on a 45-degree angle, and lightly spray with oil. Repeat with remaining filo. Line tin with pastry, folding overhanging pastry into tin.
3
Place tin on a baking tray. Place vegetables into pastry case and sprinkle with parmesan. Pour over eggs. Bake for 45–50 minutes or until golden and set. Sprinkle with pine nuts and basil to serve.
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