Mediterranean Brunch Tart

Ingredients:

Puff Pastry (approx 2 sheets)

2 Eggs

2 Tablespoon Plain Greek Yogurt

1/4 Cup Parmesan cheese- shredded

1 zucchini - sliced

1 clove garlic- sliced

1/2 red onion- sliced

handful of baby spinach

1-2 mushrooms- sliced

1/4 capsicum- sliced

small handful of cherry tomatoes- halved

Basil

Rosemary

Salt and Pepper

olive oil

* Optional- balsamic glaze

Directions.

1. Preheat your oven to 180c

2. Grease your tart pan with a little olive oil, and spread thoroughly.

3. line your tart pan with puff pastry, overlapping if necessary and ensuring pastry is all the way to the top of the sides of your pan. cut off any excess pastry.

4. Preface your pastry for 10 mins (it will be undercooked- this is perfect)

5. Slice your vegetables and set aside.

6. remove pastry base from the oven after 10mins and press down the base gently with a fork, to remove any 'puff'

7. Sprinkle the base with 1/2 the cheese and layer all the vegetables and herbs onto the pastry.

8. Make the egg mixture by combining the eggs, yogurt and salt and pepper in a small bowl, whisk thoroughly.

9. Pour the egg mixture over the vegetables and sprinkle with remaining cheese.

10. bake in the oven for approx 20 mins or until the top is golden, and the egg mixture is set.

11. Remove the tart from the pan and serve with salad and a balsamic drizzle.

NB- Suitable to freeze, once removed from the oven, allow to cool completely before wrapping well and freezing.