Roast Vegetable Tart

Great for a light lunch or a picnic.

Preparation time

  • Ingredients 13
  • Prep Time 00:20
  • Cook Time 01:30
  • Serves 4

Ingredients

  • 2 onion
  • 6 roma tomato
  • 1 red capsicum
  • 1 zucchini
  • 6 egg
  • 150 g feta crumbled
  • 1/2 cup parmesan grated
  • 1/2 cup fresh basil
  • 1 tbs olive oil
  • 2 tbs olive oil
  • 2 tbs plain flour
  • 300 mls milk
  • 1 pinch seasoning *to taste

Directions

  1. Lightly grease a baking dish with olive oil.
  2. Cut onions in wedges, tomatoes in halves, capsicum in segments and zucchini in thick slices.
  3. Spread vegetables in a single layer over tray and roast in a hot oven for 20-30 minutes or until soft.
  4. When cooked, arrange vegetables and basil leaves over the base of an oiled 26 cm flan dish.
  5. Scatter both cheeses over the vegetables.
  6. Whisk the eggs, flour, salt and pepper together. Gradually whisk in the milk.
  7. Pour egg mixture over the vegetables.
  8. Bake at 160C for about an hour or until set.
  9. Serve with a green salad.

Source: bestrecipes.com.au

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