I’ve made this dish a couple times and it’s always turned out amazing. This is my go to ‘pizza replacement dish’. I’ll never forget the first time I served this dish… It was a Saturday ‘movie night’. I put the tart on our coffee table and dimmed the lights for the movie. I kept wondering when the ‘where’s the meat?’ question would escape my partner’s lips. Two hours later there was nothing but crumbs left on the cutting board. Preparing this meal is easy but slightly more time consuming (roasting all the veggies first), but entirely worth it! It’s not too heavy and relatively guilt-free. The salty feta gives it a ‘cheese hit’ without loading on the calories. The beauty is the flexability – just add your favourite veggies and bake!
Baked Veggie Pesto Tart with Feta & Basil
Serves: 4 Cooking time: 1 hour (plus about 15 minutes prep time)
- 1 x zucchini (halved & chopped)
- 1 x red & green pepper / capsicum (chopped)
- 1 x red onion (cut into wedges)
- 1/4 cup sundried tomatoes
- 2 x garlic cloves (thin sliced)
- Approx 300g sweet potato or pumpkin chopped (I’ve used both and recommend either)
- Feta (reduced fat) or goats cheese
- Puff pastry frozen sheet (I use wholemeal)
- Basil Pesto
- 1/2 cup loosely packed fresh basil
(I love basil so I use alot – maybe 1/3 cup)
- Preheat oven to 200 C
- Line baking tray with baking paper. Bake sweet potato / pumpkin for 15 minutes.
- Add peppers / capsicums, onion & zucchini. Spray all lightly with oil and bake until tender (approx 15-20min)
- Cover baking tray with pasty, fold around edges for crust.
- Spread pesto & add roasted veggies on top
- Sprinkle with sliced garlic, tomatoes and cheese
- Bake until pastry puffs & is golden (approx 20 minutes).
- Serve with fresh basil leaves