AuthorPennyA delicious vegetable dish
ALL recipes are based on a family of four.
Heat oven to 180c
Chop your vegetables.Add the garlic , oil , herbs and salt and pepper . Mix well
Put on a baking tray and roast for about 10 mins
Put on a plate to cool
Turn oven up to 200c
Flour your work surface and roll out to a square .
Trim the edges
Brush the edges with beaten egg .
Put the strips you’ve cut off on top of the pastry around the edge ( like a wall ) . Brush with beaten egg.
Use a fork to prick the middle bit of pastry
Put in the oven for 10 minutes
In a dry pan toast the pine nuts if using
Remove the pastry from the oven .
Spread the base with pesto . Pile on your vegetables. Top with pinenuts
Return to the oven until the pastry is golden brown and risen .
Ingredients
Directions
Heat oven to 180c
Chop your vegetables.Add the garlic , oil , herbs and salt and pepper . Mix well
Put on a baking tray and roast for about 10 mins
Put on a plate to cool
Turn oven up to 200c
Flour your work surface and roll out to a square .
Trim the edges
Brush the edges with beaten egg .
Put the strips you’ve cut off on top of the pastry around the edge ( like a wall ) . Brush with beaten egg.
Use a fork to prick the middle bit of pastry
Put in the oven for 10 minutes
In a dry pan toast the pine nuts if using
Remove the pastry from the oven .
Spread the base with pesto . Pile on your vegetables. Top with pinenuts
Return to the oven until the pastry is golden brown and risen .
Made this tonight and it was s great success. The only thing I would remember to do differently is to chop the carrots smaller if including them in the roast veg as they were pretty al dente when everything else was done. We used carrots, courgette, aubergine, red onion and sweet potato and then added sliced mushrooms when we out the veg on the tart to finish cooking.