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Mediterranean vegetable tart

Serves:

4

Cook Time:

45

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Notes

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Ingredients

  • 1 tbsp. light olive oil/vegetable oil

  • 1 small aubergine, halved lengthways and thinly sliced

  • 1 red onion, finely sliced

  • 1 red pepper, deseeded and diced

  • 1 yellow pepper, deseeded and diced

  • 1 garlic clove, crushed

  • Salt & pepper

  • 1 sheet ready-rolled all-butter puff pastry

  • 100g cream cheese

  • 1 tbsp. fresh basil pesto

  • 50g cherry tomatoes, halved

  • 75g grated mozzarella

  • 1 egg, beaten

  • Small handful basil, torn

  • Green salad to serve

Method

  1. Heat the oil in a deep frying pan, add the aubergine and fry until golden brown. Add the red onion, peppers and garlic, and continue to cook for 5-10 minutes until all moisture has evaporated. Season and set aside to cool

  2. Place a sheet of baking paper on a baking tray, and top with the puff pastry. Using a sharp knife, score a 3 cm border around the edge. Prick the inside rectangle of the pastry all over with a fork.

  3. Combine the cream cheese, pesto and some seasoning in a bowl. Spread evenly onto the pastry inside the scored border.

  4. Pile the cooked vegetables on top followed by the tomatoes (cut side up) and scatter over the grated mozzarella.

  5. Brush the border with the beaten egg.

  6. Place in the oven and bake for 25 minutes, until the pastry has risen and is golden brown. Scatter with basil, drizzle with pesto and serve with a salad on the side.

Nutrition

kcal

557

fat

38.3

sat fat

10

carbs

44.3

sugars

7.1

fibre

6.6

protein

11.8

salt

0.5

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