- 60 minutes
- 2 hours
- Serves 6-8
|450g plain flour|
|230g Liddells lactose free butter blend|
|3 Tbsp (60 ml) cold water|
|1 egg yolk|
|quarter cup olive oil|
|2 Tbsp balsamic vinegar|
|1 large eggplant, cut into 2 cm dice|
|1 sweet potato, peeled, cut into 2cm dice|
|1 zucchini, cut into 2 cm dice|
|1 red pepper, cut into 2cm dice|
|1 yellow pepper, cut into 2 cm dice|
|1 red onion, diced|
|1 stalk celery, sliced|
|2 cloves garlic, peeled and sliced|
|1 punnet cherry tomatoes, halved|
|Sea salt and freshly ground black pepper to season|
|125g Liddells Lactose Free Shredded Cheese|
|¼ cup small black olives, pitted|
|1 Tbsp capers|
|2 Tbsp basil pesto, to serve|
Preheat oven to 180C fan forced
For the pastry, place the flour and butter in a food processor and process until it looks like fine breadcrumbs. Add chilled water and pulse until it forms a ball.
Flatten and wrap in clingfilm. Place in fridge to rest for 30 minutes.
In a large bowl, place the vegetables and toss in olive oil and balsamic vinegar.
Spread on a large baking tray and season with salt and pepper.
Bake in oven for 30 minutes. Remove and set aside.
On a floured surface roll the pastry out to a rough circle around 5mm thick and 35cm wide. Place on a tray lined with baking paper. Pile the vegetable filling into the centre of the pastry and spread it out, leaving about a 5cm edge. Scatter over the cheese. Tuck in the olives and capers. Turn the edges over the filling and brush them with the egg yolk. Bake in the oven until the pastry is golden, around 30 minutes.
Serve straight from the oven topped with dollops of pesto.