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How to make Roasted vegetable tart with sesame sprinkle

Yield = 4
Prep time: 0:25
Cook time: 0:50
Total time: 1:15

Ingredients

  • 300g kent pumpkin, peeled, cut into 3cm pieces
  • 1 medium red onion, halved, cut into wedges
  • 1 medium zucchini, halved, thickly sliced diagonally
  • 1 red capsicum, thickly sliced
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 sheet frozen puff pastry, partially thawed
  • 2 eggs, lightly beaten
  • 1 tablespoon milk
  • 1 tablespoon skinless hazelnuts, finely chopped
  • 2 teaspoons sesame seeds
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 50g fetta, crumbled
  • Fresh mint leaves, to serve
  • Green salad, to serve

Method

  • Step 1 Preheat oven to 220C/200C fan-forced. Grease a large baking tray. Line with baking paper.
  • Step 2 Place pumpkin, onion, zucchini and capsicum on prepared tray. Drizzle with oil and vinegar. Toss to combine. Season with salt and pepper. Bake for 20 minutes or until vegetables are almost tender. Transfer to a plate. Remove baking paper. Return tray to oven for 5 minutes to keep hot.
  • Step 3 Meanwhile, using a 22cm cake pan or plate as a guide, cut a round from pastry. Discard scraps. Carefully place pastry onto the heated baking tray. Leaving a 3cm border, arrange half the vegetables on pastry. Fold pastry edge up over filling. Whisk egg and milk in a small jug. Pour over vegetables in pastry. Top with remaining vegetables.
  • Step 4 Bake for 25 to 30 minutes or until pastry is golden and puffed.
  • Step 5 Meanwhile, heat a small frying pan over medium heat. Add hazelnuts and sesame seeds. Cook, stirring, for 2 minutes or until toasted. Add ground coriander and cumin. Cook, stirring, for 30 seconds or until fragrant. Remove from pan.
  • Step 6 Sprinkle 1/2 the sesame mixture over tart. Sprinkle with fetta, then remaining sesame mixture. Top with mint and serve with green salad.