Italian Vegetable Dishes Recipes - Baked Vegetable Tart (Crostata di Verdure al Forno) Recipe

• 1 red (bell) pepper, cut in thin strips

• 1 yellow (bell) pepper, cut in thin strips

• 2 courgettes (zucchini), cut in thin strips

• 2 carrots, cut in thin strips

• 100 g/4 oz thin asparagus spears

• 45 ml/3 tbsp olive oil

• Salt and freshly ground black pepper

• 3 garlic cloves, peeled and finely chopped

• 225 g/8 oz puff pastry (paste)

• 15 ml/1 tbsp chopped sun-dried tomatoes in oil

Method:

1. Place all the vegetables on the base of a pizza tin (pan). Brush with oil, season and sprinkle with the chopped garlic.

2. Heat the grill (broiler) and cook under a moderate heat for 15 minutes, turning occasionally. Allow to cool.

3. Roll out the pastry to fit the pizza tin and spread with the sun-dried tomatoes.

4. Place the pastry, tomato side down, on top of the vegetables and brush with a little oil.

5. Bake in a preheated oven at 230°C/450°F/gas mark 8 for 15-20 minutes until the pastry is puffed and brown.

6. Turn out of the tin so that the vegetables are on the top of the pizza and serve in wedges.