Vegetable and feta freeform tarts
Vegetable and feta freeform tarts | Quick & easy dinner ideas from Women's Weekly Food. Perfect for a tasty weeknight meal.
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Ingredients
- 1 small eggplant (230g), chopped coarsely
- coarse cooking salt
- 1 tablespoon olive oil
- 1 medium brown onion (150g), sliced thinly
- 2 medium zucchini (240g), sliced thinly
- 4 sheets ready-rolled shortcrust pastry
- 1/4 cup (65g) bottled pesto
- 120 grams piece feta cheese, crumbled
- 8 cherry tomatoes, halved
- 1 tablespoon finely chopped fresh basil
- 1 egg, beaten lightly
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