Vegetable and Fetta Free-form tarts

Thai beef salad
The PaleoHack Cookbook

You will need...

  • 1 small eggplant (230g), chopped coarsely

  • Coarse cooking salad

  • 1 tablespoon olive oil

  • 1 medium brown onion (150g), sliced thinly

  • 2 medium zucchini (240g), sliced thinly.

  • 4 sheets ready-rolled short crust pastry

  • 1/4 cup (65g) bottled pesto

  • 120g piece feta, crumbled

  • 8 cherry tomatoes halved

  • 1 tablespoon finely chopped fresh basil

  • 1 egg, beaten lightly

How to make Vegetable and Fetta Free-form tarts for kids:

  1. Place eggplant in sieve or colander; sprinkle all over with salt; stand 15 minutes. Rinse eggplant, drain; pat dry with absorbent paper.

  2. Perheat oven to moderate (180C/160C Fan-forced).

  3. Heat oil in large non-stick frying pan; cook onion, stirring until softened. Add eggplant and zucchini, stirring until vegetables soften.

  4. Using a plate as a guide, cut a 20 cm round from each pastry sheet; place rounds on oven trays. Spread equal amounts of pesto in centre of each round, leaving a 4 cm border around outside edge.

  5. Divide vegetable among rounds over pesto; top each with equal amounts of cheese, tomato and basil. Using hands turn 4cm edge on each round over filling; brush around pastry edge with egg. Bake, uncovered about 40 minutes or until pastry is browned lightly.

Serves 4: Per serving 57.8g Fat; 357KJ (853cal).

 

Vegetable and Fetta Free-form tarts Tips:

Allowing the eggplant to stand while covered with salt will help remove most of the vegetable's slightly bitter juice; it also helps prevent the eggplant from absorbing too much oil when it is cooked. Be sure to rinse the eggplant well under cold running water to remove as much of the salt as possible, and dry it thoroughly with absorbent paper before cooking.


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The PaleoHack Cookbook

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