-
- Prep
- 60 minutes
-
- Total
- 2 hours
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- Serving
- Serves 6-8
Ingredients
| Pastry: |
| 450g plain flour |
| 230g Devondale Dairy Soft butter |
| 3 Tbsp (60 ml) cold water |
| 1 egg yolk |
| Filling: |
| 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 |
Directions
Step 3
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.
