¼ of butternut pumpkin, peeled, seeded into small chunks
½ sweet potato, peeled, seeded into small chunks
4 button mushrooms, quartered
1 large zucchini, sliced into small chunks
1 red onion, peeled and cut in six wedges
100g truss tomato, stems on
50ml olive oil
2 tsp Gewürzhaus Australian Bush Pepper Blend
6 tbsp ricotta
Fresh herbs such as mint and parsley, chopped
Preheat oven to 180°C.
To make olive oil pastry, sift flour into a large bowl with salt and 1 teaspoon of Australian Bush Pepper Blend. Add 150ml of olive oil and 5 tablespoons of chilled water, then mix with a wooden spoon to combine. Use your hands to knead into a soft, pliable dough. Divide the dough into 2 even balls to make two tarts. Cover the dough with a towel and allow to rest while preparing other ingredients for approximately 30 minutes.
Add all the fresh seasonal vegetable into a bowl, toss with olive oil remaining Australian Bush Pepper Blend. Place on a lined baking tray and bake for 20 minutes until soft but not cooked through.
Take one ball of dough and roll out between two large sheets of baking paper using a rolling pin to form a 25-30cm disc. Take off the top layer of baking paper leaving pastry on the bottom layer of baking paper. Transfer to a large baking tray. Spoon the roasted vegetable mixture into centre of the disc, allowing a 5cm gap around the edges. Dollop spoonfuls of ricotta over and between the vegetables.
Gently fold the edges of the pastry to wrap around and cradle the filling. Gently shape tart with your hands to form a rustic round edge. Sprinkle with a generous pinch of Australian Bush Pepper Blend and place the oiled truss tomatoes on top with stems attached. Bake for 30-40 minutes until golden brown.
Once cooked, sprinkle over with chopped parsley, lemon zest, and chopped mint.