Roast Veg And Feta Tart

Method

  1. Preheat oven to 180°C (160°C fan forced).
  2. Grease a round 24cm tart pan. Line pan with puff pastry, then line pastry with baking paper.
  3. Fill with pastry weights or rice and blind bake for 10 minutes. Set aside.
  4. Combine eggplant, onion, beetroot and sweet potato in a bowl and toss to coat in 2 tablespoons olive oil.
  5. Tip the vegetables onto a large baking tray and spread out evenly.
  6. Bake in oven for 20 minutes or until lightly cooked.
  7. Spread the basil dip on the bottom of the baked pastry shell then cover with the roasted vegetables.
  8. Sprinkle with fetta cheese and bake for a further 10 minutes.
  9. Garnish with a drizzle of olive oil, fresh basil leaves and sprinkle with salt and pepper to taste.