Veggie Tart Slice
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
1
- Ingredients
- 14 ozs Puff pastry (frozen), thawed
- olive oil (to grease the dish)
- ½ cup freshly grated Parmesan
- 4 Tomatoes (rinsed, cored and chopped or 200 g | 1 cup chopped canned tomoatoes)
- 2 ⅔ cups Pumpkin (peeled and chopped)
- 2 ⅔ cups floury potatoes (peeled and chopped)
- 2 Zucchini (rinsed, cleaned and sliced)
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 0.333 cup black Olives (pitted and sliced)
- 1 tsp dried thyme
- 2 Tbsps olive oil
- 4 Tbsps white breadcrumbs
- 1.333 cups Feta
- ¾ cup fresh Mozzarella (sliced)
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5.
2.
Roll out the thawed pastry and cut out two circles for the base and lid of the pie.
3.
Grease the pie dish with oil, line with pastry and scatter with a third of the parmesan.
4.
In a large bowl mix together the tomatoes, pumpkin, potatoes, zucchini, onion, garlic, olives, thyme, olive oil, remaining parmesan and breadcrumbs and season with salt and pepper.
5.
Spoon the filling into the pie dish and scatter with crumbled feta.
6.
Moisten the edge of the pastry case, place the lid on top and press to seal.
7.
Top the pastry with the mozzarella slices and bake for around 40 minutes, covering with foil if it browns too quickly.
8.
Remove from the oven, cut into slices, scatter with parsley and serve with a lettuce garnish if desired.
