Freeform ratatouille tart

Serves: 4

Time to make: 35 mins , excludes making base mix

Hands-on time: 15 mins

Ingredients

spray oil
6 sheets filo pastry
1 portion Ratatouille and chickpeagarbanzoX mix (see tip)
½ cup freshly grated reduced-fat cheddar cheese
⅓ cup freshly grated parmesan cheese
2 small (240g) kumarasweet-potatoX, peeled, chopped
Salad
1 small red onion, sliced
4 spring onions, sliced
6 cups spinach leaves
4 tablespoons flaked almonds
Dressing
6 tablespoons orange juice
2 tablespoons oil
1 tablespoon ginger paste

Instructions

Stay Awake

1 Heat oven to 190ºC. Lightly grease a baking tray with oil spray. Place two filo sheets on the tray and spray with oil. Repeat with remaining two pairs of filo sheets.

2 Add the ratatouille mix to the centre of the filo. Sprinkle over cheeses. Fold in the pastry to almost cover the filling, leaving a small amount of filling uncovered. Spray with a little more oil. Place kumara in a dish beside the tart and spray with oil. Bake for 20 minutes or until tart is golden brown and kumara are softened.

3 Meanwhile, mix the salad ingredients together. Mix the dressing ingredients together. Serve tart served with dressed salad and garnished with fresh basil.

HFG tip

This recipe is part of our Cook once, meals for a week vegetarian special feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition Info (per serve)

Calories 574 cal

Kilojoules 2400 kJ

Protein 21 g

Total fat 26 g

Saturated fat 7 g

Carbohydrates 55 g

Sugar 19 g

Dietary fibre 11 g

Sodium 550 mg

Calcium 410 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.