This may just seem like a fancy way to make a pizza, but it is so much more than that! The crisp, fluffy pastry is the ideal vehicle for these flavour-packed roasted veggies.
You will need
Serves 4
- 1/4 cup extra virgin olive oil, plus extra to drizzle
- 3 medium onions (450 g), sliced thinly
- 2 cloves garlic, sliced
- 1 fresh long red chilli, sliced
- 2 teaspoons fresh thyme leaves
- 4 small roma tomatoes (240 g), halved lengthways
- 1 large zucchini (150 g), cut into 1 1/2 cm thick rounds
- 1 medium eggplant (300 g), cut into 1 1/2 cm thick rounds
- 1 tablespoon balsamic vinegar
- 1 1/2 sheets frozen puff pastry
- 1/2 cup firmly packed fresh basil leaves
Recipe: Women's Weekly
Directions
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Step 1
Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add onion, garlic, chilli and thyme. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until onions are soft and caramelised.
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Step 2
Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
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Step 3
Place tomatoes, zucchini and eggplant on lined tray, drizzle with vinegar and remaining oil; season. Bake for 20 minutes or until vegetables are browned. Remove from oven and increase oven temp to 220°C/425°F.
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Step 4
Line a 20 x 30 cm (8 x 12 in) slice pan with baking paper, extending the paper 2 cm (3/4 in) over sides. Thaw pastry then join sheets together to form a long rectangle.
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Step 5
Place tomatoes, cut-side down, on base of lined pan with zucchini and eggplant to fit snuggly, side by side. Top with caramelised onion and half the basil leaves.
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Step 6
Place pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the pan.
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Step 7
Bake tart for 25 minutes or until pastry is puffed and golden. Leave in the pan to cool for 5 minutes.
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Step 8
Place a board or platter large enough to cover the pan over the tart; flip tart onto board, then remove the lining paper.
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Step 9
Drizzle tart with extra olive oil and top with remaining basil. Cut tart into four wedges, and eat soon after baking, while the pastry is still crisp and warm!
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Hot tip!
Serving suggestion: Top with vegan feta and serve with a side salad!
Recipe: Women's Weekly
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