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.
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 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]|
|- saturated fat||7.9g|