Lifeskills @ Bendigo - City of Darebin

11RoastedVegetable TartIngredientsMethod1 small eggplant1 red capsicum2 zucchini1 red onion1 sweet potato2 cloves of garlic100 mls olive oil375g block of shortcrust pastry300g low fat ricotta2 eggs½ cup grated parmesan2tsp chopped rosemaryPreheat oven to 190. Grease a 30x11cmloose-bottomed, rectangular tart pan.Cut vegetables into 2cm chunks andthen place in bowl with garlic and oliveoil. Toss until vegetables are coated,spread onto a tray and roast for 20 minutesor until cooked through and slightlygolden.Roll out the pastry on a floured surface.Place pastry in the pan and blind bakefor 10 minutes. Beat together ricotta,eggs, parmesan and rosemary. Fill prebakedtart shell with ricotta mixture andbake in oven for 15 minutes or until setthen top with roasted vegetables and returnto the oven for 5 minutes or untilwarmed through.Top: Roasted Vegetable Tart