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Photo of Baked vegetable tart by WW

Baked vegetable tart

Total Time
2 hr 20 min
35 min
1 hr 45 min
Transform your standard vegetable bake into a super tasty vegetable tart enriched with basil, pine nuts and parmesan cheese.


Red onion

1 medium, cut into 3cm pieces

Orange sweet potato (kumara)

600 g, cut into 3cm pieces


1 large, cut into 3cm pieces


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


8 medium, lightly beaten

Pine nuts

1 tbs, toasted

Fresh basil

¼ cup(s)

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice, plus 1 35g slice of wholegrain bread per serve. To toast pine nuts, toss in a small non-stick frying pan over low heat for 1–2 minutes or until golden.