Step 1

Preheat oven to 190°C. Grease a 30 x 11cm loose-bottomed, rectangular tart pan.

Step 2

Cut the eggplant, capsicum, zucchini, onion and sweet potato into 2cm chunks. Place in a bowl with the garlic and olive oil, and toss to coat in the oil. Tip the vegetables onto a large baking tray and spread out evenly. Bake in oven for 20 minutes or until cooked through and slightly charred, then set aside.

Step 3

Roll out the pastry on a lightly floured surface. Line the prepared pan with pastry, then line with baking paper. Fill with pastry weights or rice and blind bake for 10 minutes.

Step 4

Meanwhile, beat together ricotta, eggs, parmesan and rosemary. Fill pre-baked tart shell with ricotta mixture and place in oven for 15 minutes or until set. Top with roasted vegetables, then return to oven for 5 minutes to warm through. Garnish with extra rosemary, if desired.