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.
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.