This may just seem like a fancy way to make a pizza, but it is so much more than that! The crisp, fluffy pastry is the ideal vehicle for these flavour-packed roasted veggies.
You will need
- 1/4 cup extra virgin olive oil, plus extra to drizzle
- 3 medium onions (450 g), sliced thinly
- 2 cloves garlic, sliced
- 1 fresh long red chilli, sliced
- 2 teaspoons fresh thyme leaves
- 4 small roma tomatoes (240 g), halved lengthways
- 1 large zucchini (150 g), cut into 1 1/2 cm thick rounds
- 1 medium eggplant (300 g), cut into 1 1/2 cm thick rounds
- 1 tablespoon balsamic vinegar
- 1 1/2 sheets frozen puff pastry
- 1/2 cup firmly packed fresh basil leaves
10 mins to prep
60 mins to cook
Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add onion, garlic, chilli and thyme. Reduce heat to low; cook, stirring occasionally, for 30 minutes or until onions are soft and caramelised.
Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
Place tomatoes, zucchini and eggplant on lined tray, drizzle with vinegar and remaining oil; season. Bake for 20 minutes or until vegetables are browned. Remove from oven and increase oven temp to 220°C/425°F.
Line a 20 x 30 cm (8 x 12 in) slice pan with baking paper, extending the paper 2 cm (3/4 in) over sides. Thaw pastry then join sheets together to form a long rectangle.
Place tomatoes, cut-side down, on base of lined pan with zucchini and eggplant to fit snuggly, side by side. Top with caramelised onion and half the basil leaves.
Place pastry over the vegetables and trim if necessary, leaving enough to tuck in around the inside edges of the pan.
Bake tart for 25 minutes or until pastry is puffed and golden. Leave in the pan to cool for 5 minutes.
Place a board or platter large enough to cover the pan over the tart; flip tart onto board, then remove the lining paper.
Drizzle tart with extra olive oil and top with remaining basil. Cut tart into four wedges, and eat soon after baking, while the pastry is still crisp and warm!