Spring Vegetable & Feta Tart

  • Serves 4

Spring Vegetable & Feta Tart

  • 2 sheets Pampas shortcrust pastry, thawed
  • 200g cherry tomatoes, halved
  • 300g eggplant
  • Olive oil spray
  • 1 bunch asparagus, trimmed
  • 150g Copperpot Roasted Capsicum with Cashew & Parmesan Dip
  • 120g goats' feta, broken into pieces
  • Fresh basil leaves
  • Preheat oven to 200°C. Grease a 35cm x 13cm flan tin. Line with pastry, trimming the overhang. Prick base and sides all over with a fork. Place in freezer for 20 minutes. Bake 15 minutes or until golden brown. Set aside in tin.
  • Spray 2 large oven trays with oil. Arrange cherry tomatoes on one tray, cut side facing up. Slice eggplant into 1 cm slices, then cut each slice in half. Place in a single layer on other tray. Spray tomatoes and eggplant liberally with oil. Roast 10 minutes, then add asparagus to tomato tray and spray with oil. Continue roasting eggplant and tomatoes, along with asparagus for 10 minutes. Remove all vegetables from oven and set aside.
  • Spread dip evenly over pastry base. Top with eggplant, then cherry tomatoes, asparagus and feta. Spray with oil and bake 5 - 10 minutes. Serve hot or cold, topped with fresh basil leaves.