This is an easy nutritious brunch .
Grilled Vegetable and Pesto Tart .......
Preheat your oven to 200deg C.
Spray a baking tray with cooking oil and place a mix of sliced capsicum ( 1/2 yellow capsicum and 1/2 green capsicum ), 1small egg plant cubed and 12 cherry tomatoes halved , a drizzle of oil with 2 cloves of garlic halved on the tray and bake till are softened .
Lightly spray a 12cm X35cm rectangular loose bottomed tart pan with cooking oil .
Stack 4 filo pastry sheets on top of each other , spraying with cooking oil in between .
Now line the tart pan with the filo sheets , trim the overhang to fit .
Then blind bake by lining the filo sheets with baking paper and fill with pastry weights or uncooked rice .
Bake for 4 minutes or until the pastry edges are golden brown .
Remove the paper weights and paper and cook for a further 4 minutes until the pastry is crisp and golden .
Set the pastry aside to cool completely .( approx. 15 mins )
Slice 50 gm of pitted kalamata olives and place in a separate bowl with the juice and zest of 1/2 a lemon and cracked pepper to taste .
Mix the lemon and olives in with 250gm of ricotta ,now spread this over the base of the tart .
Arrange the oven roasted vegetables on top , sprinkle with fresh basil leaves , slice and enjoy .
Grilled Vegetable and Pesto Tart .......
Preheat your oven to 200deg C.
Spray a baking tray with cooking oil and place a mix of sliced capsicum ( 1/2 yellow capsicum and 1/2 green capsicum ), 1small egg plant cubed and 12 cherry tomatoes halved , a drizzle of oil with 2 cloves of garlic halved on the tray and bake till are softened .
Lightly spray a 12cm X35cm rectangular loose bottomed tart pan with cooking oil .
Stack 4 filo pastry sheets on top of each other , spraying with cooking oil in between .
Now line the tart pan with the filo sheets , trim the overhang to fit .
Then blind bake by lining the filo sheets with baking paper and fill with pastry weights or uncooked rice .
Bake for 4 minutes or until the pastry edges are golden brown .
Remove the paper weights and paper and cook for a further 4 minutes until the pastry is crisp and golden .
Set the pastry aside to cool completely .( approx. 15 mins )
Slice 50 gm of pitted kalamata olives and place in a separate bowl with the juice and zest of 1/2 a lemon and cracked pepper to taste .
Mix the lemon and olives in with 250gm of ricotta ,now spread this over the base of the tart .
Arrange the oven roasted vegetables on top , sprinkle with fresh basil leaves , slice and enjoy .
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