Vegetable and goat’s cheese tart vegetarian Dinner Lunch All Apple themed Breakfast / Brunch Dessert Dinner Lunch Snacks / Drinks Soups / Sides / Sauces Summary Vegetable and goat’s cheese tart using high and low fibre ingredients Preparation Time: 15 Cooking Time: 20 Quantity: 4 High fibre Ingredients 200g thinly sliced eggplant, skin on 150g tomato, thinly sliced 250g red capsicum, thinly sliced 100ml sundried tomato pesto 2x tbsp olive oil Salt and pepper 100g goat’s cheese 2 sheets thin, ready-rolled puff pastry, thawed Method Preheat the oven to 200C. Line 2 large baking trays with greaseproof paper. Place one pastry sheet on each tray and score a 2.5-centimeter border around the edge of each sheet. Reserve 1 tablespoon of pesto and spread the rest over each sheet, keeping within the border. Add the vegetables to a large bowl and toss in 1 tablespoon of olive oil with a pinch of salt and pepper to season. Lay the vegetables on top of the pesto on the pastry sheet. Brush the pastry border with a little olive oil and put the tarts in the oven to bake for approximately 20 minutes, until the pastry is golden and vegetables have softened. Crumble the goat’s cheese over the top of the vegetables and return to the oven for about 5 minutes until the cheese has gone gooey. Drizzle the extra pesto over the top of the vegetables and cheese and serve. Nutrition Type Quantity Fiber 5g Low fibre Ingredients 200g thinly sliced zucchini 1/2 cup asparagus, halved lengthways 250g red capsicum, thinly sliced 100ml basil pesto 2x tbsp olive oil Salt and pepper 100g goat’s cheese 2 sheets thin, ready-rolled puff pastry, thawed Method Preheat the oven to 200C. Line 2 large baking trays with greaseproof paper. Place one pastry sheet on each tray and score a 2.5-centimeter border around the edge of each sheet. Reserve 1 tablespoon of pesto and spread the rest over each sheet, keeping within the border. Add the vegetables to a large bowl and toss in 1 tablespoon of olive oil with a pinch of salt and pepper to season. Lay the vegetables on top of the pesto on the pastry sheet. Brush the pastry border with a little olive oil and put the tarts in the oven to bake for approximately 20 minutes, until the pastry is golden and vegetables have softened. Crumble the goat’s cheese over the top of the vegetables and return to the oven for about 5 minutes until the cheese has gone gooey. Drizzle the extra pesto over the top of the vegetables and cheese and serve. Nutrition Type Quantity Fiber 4g