Adapted from a recipe by Alison Holst
400g block (2 sheets pre-rolled) flaky pastry
2T tomato paste
2T basil pesto
½t marjoram (or 1t fresh oregano, chopped)
250g cherry tomatoes
1 small or ½ medium-sized red onion, or a couple shallots
1 medium-sized yellow or red capsicum
1 medium-sized zucchini
1t (1-2 cloves) minced garlic, optional
about 8 basil leaves, roughly shredded
2T olive oil
100g feta cheese, crumbled
salt and pepper to taste
- Preheat the oven to 200˚C.
- Mix together the tomato paste, pesto, water, marjoram, salt and black pepper.
- Cut each of the tomatoes and the onion into 6-8 small wedges. Halve the capsicum and zucchini lengthways, then cut it into thin (5mm) ribbons. Combine the tomatoes, onion, zucchini, garlic (if using), capsicum and basil leaves in a plastic bag or bowl. Sprinkle a pinch of sugar in if using tomatoes. Add the olive oil and stir gently until evenly combined and coated with oil. Leave aside.
- Roll the pastry out until it makes a rectangle about 20x30cm and 5-7mm thick, transfer this to an oiled or non-stick sprayed baking sheet. Without cutting right through, run a knife around the sheet about 2cm inside the edge, marking out a smaller rectangle.
- Spread this with the tomato paste mixture, within the inner frame.
- Spread the prepared vegetables over the paste-covered based, then sprinkle evenly with the crumbled feta. Season with salt and pepper to taste, then bake at 200˚C for 20-25 minutes, or until the crust is golden brown and the vegetables begin to brown at the edges.
- Serve hot, warm or cold with a green salad or as part of a picnic buffet.