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Roasted Vegetable Tart

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The ingredient of Roasted Vegetable Tart

  • 1 1 2 sheets frozen ready rolled shortcrust pastry partially thawed
  • 1 tablespoon olive oil
  • 1 small red onion cut into thin wedges
  • 2 garlic cloves quartered
  • 1 zucchini halved lengthways cut into 2cm pieces
  • 80g small button mushrooms halved
  • 4 roma tomatoes quartered lengthways
  • 200g 3 4 cup fresh ricotta
  • 50g feta cheese crumbled
  • 2 tablespoons basil leaves shredded
  • mixed salad leaves to serve

The Instruction of roasted vegetable tart

  • preheat oven to 180c grease a 2cm deep 11cm x 35cm base rectangular loose based flan pan
  • use pastry to line base and sides of pan trim excess pastry using a fork pierce pastry base 8 times dont pierce all the way through refrigerate for 15 minutes line pastry case with baking paper three quarter fill with baking beans or uncooked rice bake blind for 10 minutes remove paper and beans bake for a further 10 minutes or until pastry is light golden set aside to cool
  • combine oil onion garlic zucchini and mushroom in a roasting pan season with salt and pepper toss gently to coat roast for 15 minutes or until just tender add tomato roast for a further 20 minutes or until vegetables are light golden
  • spread ricotta over cooled pastry base top with vegetables sprinkle with feta bake for 10 minutes or until heated through top with basil serve with salad

Nutritions of Roasted Vegetable Tart

calories: 426 137 calories
calories: 28 grams fat
calories: 12 grams saturated fat
calories: 32 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 12 grams protein
calories: n a
calories: 476 15 milligrams sodium
calories: https schema org
calories: nutritioninformation

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