Healthy Food Guide (Australia) - - FRONT PAGE -

Serves 4 Cost per serve $3.65 Hands-on time 20 min Cook­ing time 30 min

veg­e­tar­ian di­a­betes friendly 500g sweet potato, peeled,

cut into 2cm pieces 1 bunch as­para­gus, trimmed 1 medium onion, finely chopped 1 gar­lic clove, crushed 1 large zuc­chini, grated 10 sheets filo pas­try 8 eggs ¼ cup but­ter­milk ¼ cup grated parme­san, plus 1 ta­ble­spoon, to sprin­kle 100g store-bought, oil-free roasted red cap­sicum, chopped Basil leaves, to serve 1 Pre­heat oven to 180°C. Lightly spray with oil a 19 x 34cm fluted tart tin with re­mov­able base. 2 Steam, boil or mi­crowave sweet potato for 10–12 min­utes, ad­ding as­para­gus for last minute. Drain. Re­fresh as­para­gus un­der cold run­ning wa­ter; drain. Set aside. 3 Mean­while, spray a medium non-stick fry­ing pan with olive oil and set over medium heat. Sauté onion for 5 min­utes. Add gar­lic and zuc­chini; cook, stir­ring, for 2–3 min­utes, or un­til wilted. 4 Place one filo sheet on a clean work sur­face. Spray sheet with oil. Con­tinue lay­er­ing with re­main­ing sheets. Lift the pas­try into the tin. Tuck in the long edges. 5 Whisk the eggs, but­ter­milk and the parme­san to­gether in a large bowl. Com­bine the sweet potato and zuc­chini mix­tures and spread over filo pas­try base. Scat­ter over roasted cap­sicum and top with as­para­gus. Care­fully pour the egg mix­ture over the tart. Scat­ter with ex­tra parme­san. 6 Bake for 40–45 min­utes. Serve sprin­kled with basil leaves.

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