Upside Down Roast Veg Tart

An upside down tart is a game changer! Super simple, but by adding delicious combos you can turn it into an impressive lunch for friends.

I used last nights roast vegetables leftovers to create this simple dish!

2 tblsp Olive Oil

2 tblsp Caramelised Balsamic Vinegar

2 cups roasted vegetables (like zucchini, capsicum, onion, potato, beetroot)

1/2 punnet Cherry Tomatoes; sliced

Mozzarella cheese or Bocconcini balls

1 sheet puff pastry

4 tblsp grated Parmesan Cheese

1 egg; beaten

Handful of Torn Fresh Basil Leaves

Preheat oven to 180. C

Cover oven tray with baking paper.

Drizzle olive oil on a section of baking paper the same size as puff pastry sheet. Do the same with Balsamic vinegar.

Add tomatoes on top of the oil sections along with roast veg.

Add cheeses.

Season with salt and pepper.

Add Puff pastry on top of vegetables.

Pinch edges with a fork.

Brush the pastry with egg wash.

Add more grated Parmesan cheese on top if liked.

Add to oven and cook 20- 25 mins or until golden brown.

Let cool slightly and flip tart over and serve with Basil leaves scattered on top.