Roasted veg tart

The de­li­cious Mediter­ranean diet is one of the world’s health­i­est. Test the wa­ter with th­ese sun-kissed sur­prises from land and sea.

Healthy Food Guide (Australia) - - FRONT PAGE -

Broc­col­ini, lentil, roasted vegetable & ri­cotta tart

Serves 4 Cost per serve $4.25 Time to make 55 min veg­e­tar­ian di­a­betes friendly

1 large red onion, cut into thin wedges

1 yel­low cap­sicum, cut into 2cm pieces

1 small egg­plant, cut into 2cm pieces

1 bunch broc­col­ini, cut into long flo­rets

1 cup re­duced-fat smooth ri­cotta

2 ta­ble­spoons chopped basil leaves, plus ex­tra leaves, to serve

2 tea­spoons lemon zest

6 sheets filo pas­try

1 cup canned lentils, rinsed, drained

125g mixed cherry toma­toes, halved

1 ta­ble­spoon flaked al­monds, lightly toasted

1 Pre­heat oven to 180°C. Line 2 bak­ing trays with bak­ing pa­per. Place the onion, cap­sicum and egg­plant on one of the pre­pared trays; lightly spray with oil. Bake for about 20 min­utes, or un­til golden and ten­der. 2 Mean­while, place the broc­col­ini in a steamer over a saucepan of sim­mer­ing wa­ter. Cover and steam for 1–2 min­utes, or un­til just ten­der. Re­fresh the broc­col­ini un­der cold run­ning wa­ter, then drain. Com­bine ri­cotta, basil and lemon zest in small bowl. 3 Lay 1 sheet of filo on a flat sur­face and lightly spray with oil. Top with an­other sheet. Re­peat the lay­er­ing, spray­ing lightly with oil be­tween each one. Place pas­try on se­cond tray and spread with ri­cotta mix­ture, leav­ing a 3cm border. Sprin­kle lentils over ri­cotta, then spoon over baked veg­eta­bles. Top with broc­col­ini and toma­toes. Roll the edges of the pas­try in­wards to make a border. 4 Lightly spray tart with oil and bake for 20 min­utes, or un­til pas­try is crisp and golden. Serve scat­tered with toasted al­monds and ex­tra basil leaves.

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