Roasted vegetable tart

Ingredients :

1 x Empire Pastry Wholemeal Biodynamic Shortcrust Sheet, defrosted

1 Eggplant, diced

3 Tomatoes, sliced

6-8 Swiss Brown Mushrooms, sliced

1/2 cup Kalamata Olives

Extra Virgin Olive Oil

Sea Salt

Pepper

Basil

method:

Step 1: Pre-heat oven to 200°C.

Step 2: Place the eggplant on a baking tray and drizzle with EVOO, salt and pepper and bake for 15 mins, tossing halfway through.

Step 3: Repeat with sliced tomatoes, until nicely caramelised.

Step 4: Once the eggplant and tomatoes have cooled, spread over the pastry and top with the mushrooms and olives.

Step 5: Crimp over the edges of the pastry and bake the tart in a 180°C for 20 mins or until the pastry is cooked and golden,

Step 6: Top the tart with torn basil and serve warm or cold.

Notes: You can use any roasted vegetable for this tart. If you wish you can also add some goats curd or burrata to the top after cooking.