Roasted Pumpkin Aubergine Zucchini Tapenade Tarts with Buffalo Mozzarella

Recipe From What's For Lunch, Honey?

Ingredients

1 portion homemade puff pastry

300g black olive tapenade

1 zucchini, sliced

1/2 butternut squash, thinly sliced

1 small aubergine, sliced

2-3 large tomatoes, sliced

200g buffalo mozzarella, sliced

couple of glugs of olive oil

thyme, chopped

rosemary, chopped

oregano, chopped

sea salt and crushed pepper

Method

1. Preheat the oven to approx. 180 degrees C.

2. Toss zucchini, butternut squash, aubergine slices in a large bowl and mix with the herbs and a few glugs of olive oil. Spread out on a baking tray and roast the vegetables lightly for about 10 minutes. They should not be soft and just lightly roasted to allow the flavors to come together and intermingle.

3. Brush 6 tart forms with some olive oil and line each with the puff pastry dough. Spread the each tart with the tapenade and then layer roasted vegetables over the tapenade. Lay out the fresh slices of tomato in between the roasted vegetables and finally place a few of the buffalo mozzarella slices.

4. Bake the tarts in the oven for approx. 20 minutes or until the puff pastry is puffy and light golden. Remove and sprinkle with coarse sea salt and fresh cracked pepper.