Tuesday, February 12, 2008

Mediterranean Tart

Ingredients - serves 4 - 4 points per serve

  • 1 large eggplant sliced
  • 1 medium zucchini, sliced lengthways
  • 1 red capsicum, cut into 4
  • 1 green capsicum, cut into 4
  • 1 tbsp tomato paste
  • 320g pumpkin sliced
  • 6 tbsp cottage cheese
  • 50g Weight Watchers tasty cheese
  • 1 Turnip sliced thinly and steamed until tender
  • 25g parmesan cheese
  • 4 sheets mountain bread


  • Preheat oven to 200 degrees. Sprinkle the eggplant with some salt and set aside for 30 minutes.

  • In an oven tray, put zucchini and capsicum with spray oil and rinse salt from eggplant and place onto tray also. Place thinly sliced pumpkin on separate tray. Make sure all vegetables are laying flat. Sprinkle with salt and pepper and bake for 20 minutes. Remove and cool.

  • In a flan dish, lay out the Mountain bread evenly, and rub the mountain bread with tomato paste. Next dollop the cottage cheese on top and spread as evenly as you can. Add a layer of eggplant, then a layer of zucchini. Then pumpkin. Combine the red and green capsicum on top. Top with circles of turnip. Finish with tasty cheese and parmesan cheese. Bake in the oven for 15 minutes or until the cheese is golden. Slice into four and serve.


Michele said...

A great recipe I can't wait to try out. I love Mediterranean food and those adventurous enough it! I wish more would.

I came up with my own version of a Mediterranean Tart. While different from your own, I think its a classic take on the dish. I'm new to the Food Blog scene and would love some feedback from a pro like you. Check it out if have time.