I made my first version of this one day when I had some friends coming over for lunch, one who was a vegetarian. I was going to make a frittata, but at the last minute found I didn't have enough eggs, but did have puff pastry in the freezer, so I roasted the veges and made a tart instead. My first version was pretty dry, so in subsequent versions I added cheese and cherry tomatos and more soft veges. Now I add a bit of meat through it, usually pancetta or smoked spec. You can put any veges into the tart, the more the better, just chop them up uniformly in 1cm cubes. This will only take one and a quarter hours from start to plate as most of your prep time is while your are roasting


  • 50 ml extra virgin olive oil

  • 1 tspn dried herbs of your choice

  • 3 small waxy potatos such as chat or kiffler

  • 1 small sweet potato

  • 1 whole bulb of garlic

  • 1 medium spanish onion sliced into wedges

  • 1 capsicum halved and deseeded

  • .5 punnet cherry tomatos

  • 2 small finger eggplants

  • 2 medium butter squash

  • 1 zuchinni

  • 300 g smoked spec cut into lardons

  • 375 g block of puff pastry

  • 120 g bocconcini chopped

  • 75 g fresh grated parmesan


  • 1.

    Preheat oven to 180 degrees and line 3 baking sheets with baking paper.

  • 2.

    Into a large metal bowl, put 30ml olive oil and dried herbs.

  • 3.

    Chop potatos into 1cm cubes and toss in oil and herb mixture, then shaking off most of the oil, spread evenly over one of the baking sheets and put into the oven, putting timer on for 15 minutes.

  • 4.

    Chop up sweet potato and toss in oil and herb mixture.

  • 5.

    Slice onions and capsicum and put onto another baking sheet, capsicum skin side up. Drizzel with remaining oil.

  • 6.

    Once timer goes off, add sweet potato and whole garlic bulb to same sheet as the potatos and return to oven with the second baking sheet. Put timer on for 10 minutes

  • 7.

    Toss eggplant, zuchinni and butter squash in the bowl with the oil and herb mixture and place on the third baking sheet with the cherry tomatos. When timer has gone off, add the third tray to the oven and put timer on for further 10 minutes.

  • 8.

    Lightly fry lardons of spec, being careful not to overcook, but render out as much of the fat as you can. Drain on paper towel.

  • 9.

    Roll out pastry in between two pieces of baking paper to a rectangle shape roughly the size of your baking sheet. Trim just the very edge off. Then make and incision half way through your pastry right the way around approximately 1.5 cm in from the edge. Using a fork prick the inside square.

  • 10.

    After timer has gone off, remove second and third baking sheet from the oven. Place capsicum into plastic bag or cling wrap and place the rest of the veges into bowl. Veges will only be partly cooked at this stage.

  • 11.

    Transfer pastry case onto baking sheet and put into oven. Put timer on for 10 minutes

  • 12.

    Add cheeses and spec to bowl and season contents of bowl with sea salt and cracked pepper.

  • 13.

    Take capsicum from plastic, and peel off outer skin and cut into ribbons and add to bowl.

  • 14.

    When timer has gone off, remove remaining vegetables and partly cooked pastry case.

  • 15.

    Add potatos and sweet potato to bowl

  • 16.

    Squeeze out cooked soft garlic cloves from the roasted bulb and mash. Dab this over the vegetables and mix everything thoroughly.

  • 17.

    Pile all the vegetables onto the pastry case and return to the oven for a further 20 minutes.

  • 18.

    Serve with a green salad

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1127kj
  • Fat Total 60g
  • Saturated Fat 18g
  • Protein 30g
  • Carbohydrate 125g
  • Sugar 17g
  • Sodium 723mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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