Name: Roast Vegetable Tart recipe
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4
Ingredients: 2 onions; 6 roma tomatoes; 1 red capsicum; 1 zucchini; 6 eggs; 150 g fetta crumbled; 1/2 cup parmesan grated; 1/2 cup fresh basil; 1 tbs olive oil; 2 tbs olive oil; 2 tbs plain flour; 300 ml milk; 1 pinch seasoning *to taste

by Kaye Last updated on 07/09/2019

Great for a light lunch or a picnic. - Kaye

Ingredients

2 onions
6 roma tomatoes
1 red capsicum
1 zucchini
6 eggs
150 g fetta crumbled
1/2 cup parmesan grated
1/2 cup fresh basil
1 tbs olive oil
2 tbs olive oil
2 tbs plain flour
300 ml milk
1 pinch seasoning *to taste

Method

Step 1

Lightly grease a baking dish with olive oil.
Step 2

Cut onions in wedges, tomatoes in halves, capsicum in segments and zucchini in thick slices.
Step 3

Spread vegetables in a single layer over tray and roast in a hot oven for 20-30 minutes or until soft.
Step 4

When cooked, arrange vegetables and basil leaves over the base of an oiled 26 cm flan dish.
Step 5

Scatter both cheeses over the vegetables.
Step 6

Whisk the eggs, flour, salt and pepper together. Gradually whisk in the milk.
Step 7

Pour egg mixture over the vegetables.
Step 8

Bake at 160C for about an hour or until set.
Step 9

Serve with a green salad.