Roasted vegetable tart
Ingredients :
1 x Empire Pastry Wholemeal Biodynamic Shortcrust Sheet, defrosted
1 Eggplant, diced
3 Tomatoes, sliced
6-8 Swiss Brown Mushrooms, sliced
1/2 cup Kalamata Olives
Extra Virgin Olive Oil
Sea Salt
Pepper
Basil
method:
Step 1: Pre-heat oven to 200°C.
Step 2: Place the eggplant on a baking tray and drizzle with EVOO, salt and pepper and bake for 15 mins, tossing halfway through.
Step 3: Repeat with sliced tomatoes, until nicely caramelised.
Step 4: Once the eggplant and tomatoes have cooled, spread over the pastry and top with the mushrooms and olives.
Step 5: Crimp over the edges of the pastry and bake the tart in a 180°C for 20 mins or until the pastry is cooked and golden,
Step 6: Top the tart with torn basil and serve warm or cold.
Notes: You can use any roasted vegetable for this tart. If you wish you can also add some goats curd or burrata to the top after cooking.