Vegan Kangaroo Island Roasted Vegetable Tart

Ingredients

• 1 package Vegan Shortcrust Pastry
• 1 large Eggplant
• 2 medium Red Bell Pepper
• 2 medium Yellow Bell Pepper
• 2 medium Zucchini
• 1 large Red Onion
• 4 cloves Garlic
• 2 tablespoons Fresh Thyme
• 3 tablespoons Olive Oil
• 2 tablespoons Balsamic Glaze
• 4 ounces Vegan Feta Cheese
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 400°F (200°C). Carefully unroll the 1 package of Vegan Shortcrust Pastry and press it into a tart pan, trimming any excess. Bake the pastry in the preheated oven for 15 minutes, until it is lightly golden and set.
2. 2While the pastry bakes, cut the 1 large eggplant, 2 medium red bell peppers, 2 medium yellow bell peppers, 2 medium zucchini, and 1 large red onion into 1-inch bite-sized pieces. Mince the 4 cloves of garlic.
3. 3In a large bowl, combine the cut eggplant, bell peppers, zucchini, red onion, and minced garlic. Add the 3 tablespoons of olive oil, 2 tablespoons of fresh thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper; toss until all vegetables are evenly coated. Spread the seasoned vegetables in a single layer on a large baking sheet and roast in the 400°F (200°C) oven for 25-30 minutes, until they are tender when pierced with a fork and show slight caramelization.
4. 4Remove the blind-baked pastry from the oven and carefully spread the roasted vegetables evenly over its base in the tart pan. Crumble the 4 ounces of vegan feta cheese over the vegetables, then drizzle the 2 tablespoons of balsamic glaze evenly across the top.
5. 5Return the assembled tart to the 400°F (200°C) oven and bake for another 10 minutes, until the filling is heated through and the vegan feta cheese is slightly softened. Allow the tart to cool in the tart pan for at least 10 minutes before slicing and serving; this cooling time helps the filling set for easier cutting.

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