Wholesome Vegetable Tart For Christmas Lunch
This is one of my favourite dishes to bake ever! With two vegetarians in our family, we've been looking for an awesome meat-free option for Christmas lunch. This one is full of awesome nutrients such as vitamin K, vitamin B6, iron and protein, and you can serve straight from the oven or it's just as delicious served cold for lunch the next day! BB xxxx
1 small eggplant
1 beetroot, cooked
2 small zucchini
1 red onion
1 small sweet potato, peeled
2 garlic cloves, crushed
5 tablespoons (100ml) olive oil
375g gluten free shortcrust pastry or you can make your own and refer to the previous vegetarian quiche post or the Jamie Oliver website
300g low-fat ricotta
1/2 cup grated parmesan or vegetarian hard cheese
2 teaspoons chopped rosemary
The Bondi Baker Method
Step 1- Preheat oven to 190°C. Grease a 30 x 11cm loose-bottomed, rectangular tart pan.
Step 2- Cut the eggplant, beetroot, zucchini, onion and sweet potato into 2cm chunks. Place in a bowl with the garlic and olive oil, and toss to coat in the oil. Tip the vegetables onto a large baking tray and spread out evenly. Bake in oven for 20 minutes or until cooked through.
Step 3- Roll out the pastry on a lightly floured surface. Line the prepared pan with pastry, then line with baking paper.
Step 4- Meanwhile, beat together ricotta, eggs, parmesan and rosemary. Fill pre-baked tart with ricotta mixture and place in oven for 15 minutes or until set. Top with roasted vegetables, then return to oven for 5 minutes to warm through.