Sweet Potato Tart with Grilled Vegetables
- 2 sheets purchased shortcrust pastry
Filling
- Small jar basil pesto
- 600g sweet potato cooked and mashed
- 6 slices chargrilled eggplant, cut in half
- 6 slices chargrilled capsicum, cut in half
- 200g ricotta
- 2 tablespoons low fat cream
- 1 tablespoon parmesan cheese
- ½ punnet cherry tomatoes
- ½ punnet yellow grape tomatoes
- Place 2 sheets of shortcrust pastry overlapping slightly on the bench, lightly roll to combine joins. Spray a 24cm base measurement, 4cm height tart tin and line tin with pastry, trim and prick the base. Cover with baking paper filled with pastry weights or rice.
- Cook weighted for 15 minutes. Remove the paper and weights and bake for a further 5-10 minutes or until golden.
- Line the tart with basil pesto, top with sweet potato mash and ricotta mix.
- Arrange eggplants and capsicum in a fan shape. Top with tomatoes.
- Bake for a further 10 minutes or until heated through.
Serves 6
Preparation time: 20 minutes
Cooking time: 30 minutes