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.