Mediterranean Hemp Vegetable Tart

Serves makes 1 large tart, to serve 4-6

Time 1 hour 30 minutes

Ingredients

Almond Hemp Pastry

2 cups blanched almond meal

½ cup hemp seeds

2 tbsp nutritional yeast

Pinch of salt

¼ cup hemp seed oil

1 egg, beaten

Filling

250g ricotta, crumbled

250g fetta, crumbled

1 egg, beaten

2 tbsp basil, finely chopped

Zest of 1 lemon

Salt and pepper

Topping

1 red capsicum, cut into thick slices

1 green capsicum, cut into thick slices

1 yellow capsicum, cut into thick slices

1 tbsp hemp seed oil

250g cherry tomatoes

Basil leaves, to serve

Method

Preheat the oven to 200°C (conventional). You will need a 22cm fluted tart tin for this recipe.

Place the sliced capsicum onto a tray, drizzle with oil and bake for 20 minutes. Add the tomatoes and cook for 10 minutes or until the skins soften.

Reduce oven temperature to 190°C (conventional). Place an oven tray large enough to fit the tart in the oven to heat whilst you prepare the pastry. Place the tart tin on a heated tray will help the base of the pastry cook evenly and prevent a soggy pastry base.

Place the almond flour, hemp seeds, nutritional yeast and salt into a bowl, add the hemp oil and egg and mix until the pastry comes together. Press the pastry into the base and sides of the tart tin.

Line the base of the tart with a sheet of baking paper and fill with baking beads or rice. Bake for 20 minutes or until the pastry is golden. Remove the baking beads or rice and baking paper. Bake for 10-15 minutes or until pastry is golden on the base.

Place the ricotta, fetta, egg, basil and lemon zest into a bowl, season well with salt and pepper. Spoon the filling into the pastry base and bake for 20-25 minutes or until set.

Top ricotta-filled tart with the roasted capsicum, cherry tomatoes and fresh basil leaves.