This make a generous-sized tart but any leftovers are fabulous for at least another two days after making.
2 medium sweet potatoes, roughly chopped (I used beauregard)
1 eggplant, roughly chopped
250 grams button mushrooms, halved
1 red capsicum, thinly sliced
6 large eggs, size 7
1 cup cream
2 cloves garlic, crushed
good handful herbs, roughly chopped (I used basil and parsley)
¾ cup kasha (toasted buckwheat), cooked*
1 cup grated smoked cheddar cheese
200 grams firm ricotta
½ cup purchased tomato and capsicum relish
parmesan, for grating
sea salt and ground pepper
Grease a large ovenproof sauté pan or baking dish, then fully line with baking paper, bringing it up the sides to the rim.
Preheat the oven to 200°C fan bake. Put all the vegetables in separate piles on a large baking tray (use 2 trays if necessary). Toss each with olive oil, salt and pepper.
Roast until just tender, removing each from the tray as they are cooked. Reduce the oven temperature to 160°C fan bake.
Whisk the eggs, cream, garlic and herbs together in a large bowl and season generously. Stir in the kasha, then the roasted vegetables and the smoked cheese and gently combine.
Tip into the lined dish, distributing the ingredients evenly, then dollop over the ricotta and tomato relish. Grate over a good layer of parmesan, then bake for about 50 minutes or until the centre of the tart is fully set when pressed with a fingertip. Cool for at least 20 minutes before serving or serve at room temperature. Serves 8.
Cook’s note: Rinse the kasha then cook in boiling water for about 12–15 minutes until cooked but still with a little bite to the grain. Drain and rinse with cold water, then drain really well before using.