Directions:
- Preheat the oven to 190°C.
- Heat the oil in a large non-stick pan and gently sauté the onion, mushrooms, eggplant, zucchini, capsicums, garlic and seasonings until softish, stirring occasionally.
- Place the tomatoes, olives, feta, basil and sautéed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish.
- Cut a pastry sheet to fit the dish and place it on top of the vegetables. Tuck in the edges and cook in the oven for 10-15 minutes until the pastry is golden and has risen slightly .
- Allow the tart to cool a little and then invert it onto a large serving platter, so that the pastry is now on the bottom.
- Serve warm or at room temperature as a main dish for brunch or lunch or as a side dish served with other Mediterranean dishes, in which case it would serve more than 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 401.71 Kcal (1682 kJ) | ||
| Calories from fat | 209.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.23g | 36% | |
|---|---|---|---|
| Cholesterol | 44.5mg | 15% | |
| Sodium | 734.93mg | 31% | |
| Potassium | 1384.24mg | 29% | |
| Total Carbs | 37.23g | 12% | |
| Sugars | 21.23g | 85% | |
| Dietary Fiber | 11.06g | 44% | |
| Protein | 14.46g | 29% | |
| Vitamin C | 48.6mg | 81% | |
| Iron | 1.3mg | 7% | |
| Calcium | 317.4mg | 32% | |
| Amount Per 100 g | |||
| Calories | 62.38 Kcal (261 kJ) | ||
| Calories from fat | 32.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.61g | 36% | |
|---|---|---|---|
| Cholesterol | 6.91mg | 15% | |
| Sodium | 114.12mg | 31% | |
| Potassium | 214.94mg | 29% | |
| Total Carbs | 5.78g | 12% | |
| Sugars | 3.3g | 85% | |
| Dietary Fiber | 1.72g | 44% | |
| Protein | 2.25g | 29% | |
| Vitamin C | 7.6mg | 81% | |
| Iron | 0.2mg | 7% | |
| Calcium | 49.3mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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