Kylie Millar’s Seasonal Veg Tart

Here’s a flavour-packed meal to add to your menu. Kylie Millar’s Seasonal Veg Tart (RECIPE BELOW) is the ideal meat-free dish to make the most of your fresh produce.
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Seasonal Veg Tart
Recipe by Kylie Millar
Serves 4
Prep 20 mins
Cooking 35 mins
Olive oil
1 eggplant, cut into long strips
6-8 sheets filo pastry (alternatives would be puff or shortcrust)
1 whole sweet potato, cut into thin rounds
2 zucchini, cut into long strips
1 bunch spring onion, halved lengthways
Large handful green beans, halved lengthways
Salt and pepper
2 tsp seeded mustard
100g frozen peas
4 eggs (optional)
Toppings to finish (optional)
Soft herbs (e.g. parsley, chives, tarragon)
Toasted nuts
Lemon zest
Sour cream
1. Heat oven to 180°C. Use a little of the oil to lightly grease a baking tray or tart tin. Line the tray with baking paper - this will help you to lift out the tart later.
2. Lightly salt the eggplant. Set aside for 5 mins, then rinse.
3. Meanwhile, unfold the pastry, but keep it covered with a damp tea towel as you go so it doesn’t dry out. Taking 1 sheet at a time, brush each piece well with oil, then use it to line your baking dish. When you get to the final layer, brush with a little extra oil and scrunch the edges together to create a border.
4. Place the sweet potato, zucchini, spring onion, eggplant and beans onto a baking tray. Drizzle with oil and sprinkle with salt. Place the veg on the top shelf of the oven, with the pastry case on the shelf below, and cook for 20 mins or until the veg are tender and the pastry is getting colour.
5. Remove the pastry and veg from the oven. Spread the pastry with a thin layer of mustard, then arrange the veg on top along with the peas. Make 4 small burrows in the veg and crack the eggs (optional) into the spaces. Place back in the oven for a further 15 mins.
6. Garnish with your choice of toppings to serve.
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