Ingredients (serves 4)

• 1 1/2 sheets frozen ready-rolled shortcrust pastry, partially thawed
• 1 tablespoon olive oil
• 1 small red onion, cut into thin wedges
• 2 garlic cloves, quartered
• 1 zucchini, halved lengthways, cut into 2cm pieces
• 80g small button mushrooms, halved
• 4 Roma tomatoes, quartered lengthways
• 200g (3/4 cup) ricotta cheese
• 50g feta cheese, crumbled
• 2 tablespoons basil leaves, shredded
• mixed salad leaves, to serve

Method

1. Preheat oven to 180°C. Grease a 2cm deep, 11cm x 35cm (base) rectangular loose-based flan pan.
2. Use pastry to line base and sides of pan. Trim excess pastry. Using a fork, pierce pastry base 8 times (don't pierce all the way through). Refrigerate for 15 minutes. Line pastry case with baking paper. Three-quarter fill with baking beans or uncooked rice. Bake blind for 10 minutes. Remove paper and beans. Bake for a further 10 minutes or until pastry is light golden. Set aside to cool.
3. Combine oil, onion, garlic, zucchini and mushroom in a roasting pan. Season with salt and pepper. Toss gently to coat. Roast for 15 minutes or until just tender. Add tomato. Roast for a further 20 minutes or until vegetables are light golden.
4. Spread ricotta over cooled pastry base. Top with vegetables. Sprinkle with feta. Bake for 10 minutes or until heated through. Top with basil. Serve with salad.