Vegetarian Tart
Easy
1hr
6-8
Vegetarian
Vegetarian Christmas Tart
Rated 3.6 stars by 30 users
Category
Dinner
Cuisine
Australian
Servings
6-8
Prep Time
20 minutes
Cook Time
40 minutes
Ingredients
-
2 cups plain flour
- 1 tsp Gewürzhaus Pyramid Flake Salt
-
1 tsp Gewürzhaus Australian Bush Pepper Blend
-
150ml olive oil
-
5 tbsp chilled water
-
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 cherry tomatoes
-
50ml olive oil
-
2 tsp Gewürzhaus Australian Bush Pepper Blend
-
6 tbsp ricotta
-
Lemon zest from 1 lemon
-
Fresh herbs such as mint and parsley, chopped
For the pastry
For the filling
Directions
Preheat oven to 180°C and line a baking tray with a baking mat.
To make the pastry, sift the flour into a large bowl with the salt and 1 teaspoon of the Australian Bush Pepper Blend. Add the olive oil and chilled water, then mix with a wooden spoon to combine. Use your hands to knead into a soft, pliable dough. Cover with a towel and allow to rest for approximately 30 minutes, while preparing other ingredients.
Add all the vegetables into a bowl, toss with olive oil and remaining Australian Bush Pepper Blend. Place on one of the lined trays and bake for 20 minutes until soft but not cooked through.
Roll out the dough using a rolling pin to form a 25-30cm disc and transfer to the baking mat. Spoon the roasted vegetable mixture into the 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. Bake for 30-40 minutes or until the pastry edges are golden brown.
Once cooked, sprinkle over with lemon zest, chopped parsley and mint and serve.
