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biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
biodynamic eggplant from inverleigh
and broccolini in veg boxes this week
Roasted Zucchini, Capsicum, Eggplant And Goat's Cheese Tart

Roasted Zucchini, Capsicum, Eggplant And Goat's Cheese Tart

2 tbsp extra virgin olive oil
2 garlic cloves, crushed
3 green zucchini, trimmed, thinly sliced lengthways
2 finger eggplants, trimmed, thinly sliced lengthways
1 red capsicum, halved, seeded, thickly sliced
2 sheets (25cm) ready-rolled puff pastry
1 tbsp milk
1/4 cup (60ml) pesto
100g goat’s cheese, crumbled
Baby rocket leaves, to serve

Preheat the oven to 220°C. Heat a char-grill pan on high. Combine the oil and garlic in a large bowl. Add the zucchini, eggplant and capsicum and toss to combine. Season with salt and pepper.

Add one-quarter of the vegetables to the char-grill pan and cook for 2 minutes each side or until tender. Transfer to a plate. Repeat with remaining vegetables in 3 more batches.

Line an oven tray with baking paper. Place a pastry sheet on the lined tray. Lightly brush with milk and top with remaining pastry sheet. Use a small sharp knife to mark a 1cm-thick border around the pastry. Spread pesto over the pastry.

Arrange the zucchini, eggplant and capsicum over the pesto and sprinkle with goat’s cheese. Bake in a preheated oven for 15 minutes or until the pastry is golden brown and puffed. Remove from the oven.

Cut into quarters to serve. Sprinkle with rocket leaves and serve immediately.

from: www.taste.com.au
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