Prep Time

15 mins

Cooking Time

60 mins



Packed with vegetables and Tasty Light, this colourful tart makes for a flavoursome lunch or dinner.

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  • 1/4 pumpkin, peeled and diced
  • 1/2 an eggplant, diced 
  • 2 capsicums, diced
  • 1 zucchini, diced
  • 1 orange or purple kumara, diced
  • 1 red onion, peeled and diced
  • 2 tbsp olive oil
  • 1 clove garlic, chopped 
  • 1 tbsp fresh thyme leaves
  • Salt and freshly ground black pepper, to taste
  • 1 cup Tasty Light, grated
  • 3 eggs
  • 3/4 cup Anchor Fresh Cream
  • 1-2 sheets ready rolled savoury short pastry


  1. Preheat oven to 180°C.
  2. Combine all vegetables with oil, garlic, thyme and seasoning and mix well. Arrange vegetables in a single layer on a baking tray lined with non-stick paper, and roast for 20-30 minutes or until tender and lightly coloured.
  3. Meanwhile, line a medium tart tin with the pastry sheets, trimming to fit the sides neatly. Chill until ready to use.
  4. Whisk eggs with cream in a small bowl and stir in the grated Tasty Light Cheese.
  5. Arrange the roasted vegetables in the pastry-lined tin, then pour the egg and cheese mixture over and around the vegetables.
  6. Bake for 25-30 minutes or until the centre is set and the pastry and vegetables golden.
  7. Serve with a fresh herb garnish and salad on the side.