Roasted vegetable tart

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 190c

Step 2

Grease a 30x11cm loose bottomed rectangular tart pan

Step 3

Cut eggplant, capsicum, zucchini, onion and sweet potato into 2cm chunks. Place in bowl with garlic and olive oil and toss to coat in oil. Tip vegetables onto a baking tray and spread out evenly. Bake in oven for 20mins or until cooked through and slightly charred. Set aside.

Step 4

Line tray with pastry. Cover with baking paper and pastry weights, blind bake for 10mins. Remove weights and paper.

Step 5

Meanwhile beat together ricotta eggs, Parmesan and rosemary. Fill the pre baked tart shell with the ricotta mixture and place in oven for 15mins, or until set. Top with roasted vegetables, then return to over for 5mins to warm through. Garnish with extra rosemary if desired.