No Pastry Vegetarian Tart
No pastry lines this vegetarian tart: Instead Mountain Bread is used as substitute with layers of feta and vegetables topped with tasty parmesan – yum!
Prep Time:10 minutes
Cook time:20 minutes
1 large eggplant, sliced
1 medium zucchini, sliced lengthways
1 red capsicum, cut into 4
1 green capsicum, cut into 4
1 tbsp tomato paste
150 gm feta cheese
1 cup grated tasty cheese
1 tbsp grated parmesan cheese
salt and pepper
1 tbsp olive oil
4 sheets of Mountain Bread™
Preheat oven to 200c. Sprinkle the eggplant with some salt and set aside for 30 minutes.
In an oven tray, put zucchini and capsicum with the olive oil, then rinse the salt from the eggplant and add to the oven tray. Make sure all vegetables are laying flat.
Sprinkle with salt and pepper and bake for 20 minutes. Remove and cool.
In a flan dish, lay out the Mountain Bread™ evenly, and rub the Mountain Bread™ with tomato paste. Next place thin slices of feta cheese, add a layer of eggplant then a layer of zucchini.
Combine the red and green capsicum on top. Finish with tasty and parmesan cheeses. Bake in the oven for 15 minutes, or until cheese is golden brown.