Red capsicum and courgette tart

Serve this delicious tart with a salad for a tasty lunch or slice into wedges and serve as tapas or a snack.

Red capsicum and courgette tart


Serves 8

canola oil spray
12-14 slices wholemeal small loaf bread, crusts removed
¼-½ cup pesto [see our recipe]
1 red capsicum, deseeded and skinned, sliced into wedges
1 egg
1 cup grated cheese
1 courgette, sliced
basil sprigs for garnish


Preheat oven to 180°C.
Lightly spray one side of the bread with oil. Press the oiled side firmly into the base of a 20 cm round pie dish, overlapping the slices to form a base.
Bake in preheated oven for 20 minutes. Remove from the oven and allow to cool.
Spread with pesto then arrange capsicum slices on top.
Beat egg in a small bowl, mix in cheese and spread over capsicum slices. Arrange courgettes on top.
Bake for 15-20 minutes in preheated oven or until golden and set.
Serve garnished with sprigs of basil.

Nutrition Information Panel

Per Serving [8 Serves]
Energy 1260kj
Protein 13g
Total fat 19.7g
- saturated fat 7.9g
Carbohydrates 17.1g
- sugars 1.4g
Fibre 3.5g
Sodium 558mg

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