Our Recipes

Roasted Vegetable Tart

Preheat oven to 250C. Place the pumpkin, capsicum and eggplant in a large roasting pan. Add olive oil and season with salt and pepper. Toss vegetables until coated. Roast for 15-20 minutes, tossing occasionally, until golden and tender. Remove from oven and add olives. Set aside to coo for 10 minutes. Reduce oven to 200C. Line 2 baking trays with non-stick baking paper. Cut shortcrust pastry in half and place one sheet onto each tray. Pile vegetables on top. Crumble over the feta and season with freshly ground black pepper. Place a puff pastry sheet over each tart. Press edges together with a fork to seal. Trim excess pastry. Brush the top of each tart with pastry. Score the top with a knife at 2cm intervals. Bake for 25 minutes or until golden brown. Serve.

Roasted Vegetable Tart Ingredients
Ingredient Quantity Description Stallholders
Pastry2 sheetsFrozen ready-rolled puff, partially thawed
Olives1/3 cuppitted kalamata, halved
Pepperblack, freshly ground
Olive oil2 tbsp
Eggplant1cut into 2cm pieces
Capsicum1yellow, cut into 2cm pieces
Pumpkin500gbutternut, deseeded, with skin on

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