Beef & Potato Pies
Chilli Con Carne with Corn Bread
Flat Bread Vegetable Slice
Homestyle Beef Casserole with Herb Dumplings
Homemade Egg-Free Pasta with Mushroom & Pea Sauce
Olive & Parmesan Damper Rolls
Oven Baked Fish Dippers with Avocado Mayonnaise
Parmesan Veal Schnitzel
Pumpkin & Sesame Seed Cheese Loaf
Ricotta & Zucchini Hotcakes
Roast Pumpkin & Feta Pizza
Roasted Vegetable & Goats' Cheese Flan
Ricotta, Vegetable Tart with Kale Crisps
Roasted Vegetable Rustic Tart
Sweetcorn & Dill Fritters
Texan Pulled Pork & Beans with Cheese Dumplings
You can make this tart using any combination of roasted vegetables. Use whatever you have at hand. This is the best pastry.
Prep: 30 mins (+ 1 hour chilling pastry) Cooking: 1 hour 20 mins
125g soft cream cheese
125g butter, at room temperature
1 cup (150g) Healthy Baker plain flour
½ tsp sea salt
800g pumpkin, cut into cubes
1 medium leek, cut into chunks
1 bunch baby carrots, trimmed, halved if large
1 red capsicum, seeded, chopped
250g cherry tomatoes
2 medium zucchini, cut into chunks
2 tbsp olive oil
2 garlic cloves, crushed
1 egg yolk mixed with 2 tsp water
½ cup (80g) crumbled feta
¼ cup (20g) grated parmesan
Place cream cheese and butter in a food processor. Whizz until soft. Add flour and salt and pulse until the pastry just comes together. Remove the pastry from the food processor and briefly knead. Wrap in plastic wrap and place in fridge for 1 hour.
Preheat the oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. Toss vegetables, oil and garlic together in a large bowl. Season with sea salt and black pepper. Place on baking tray. Bake in oven for 40-45 minutes or until cooked and golden. Cool slightly.
Line another baking tray with baking paper. On a lightly floured work surface, roll out the pastry into a 35cm circle and place on prepared tray. Pile the roasted vegetables into the centre of the pastry leaving a 5cm border. Fold the pastry border over the filling, pleating the edge and leaving the centre open.
Combine egg yolk with 2 teaspoons of water and brush over the pastry. Sprinkle filling with feta and parmesan. Bake in oven for 30-35 minutes or until pastry is cooked and golden.