1. Preheat the oven to 190°C. 2. 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. 3. Place the tomatoes, olives, feta, basil and sautéed veggies into a bowl and toss well, then transfer the mixture to an ovenproof dish. 4. 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 . 5. 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. 6. 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
Ingredients
