Roasted Vegetable Tart

PennyAuthorPenny
00

A delicious vegetable dish

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Yields4 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 ALL recipes are based on a family of four.

 1 Packet puff pastry
 A little flour
 1 Beaten egg
 Pesto to taste
 Selection of vegetables
 1 tbsp Olive or rape seed oil
 2 tsp Italian mixed herbs
 2 Garlic cloves or 2tspns lazy garlic
 1 Handful pine nuts (optional)

1

Heat oven to 180c

2

Chop your vegetables.Add the garlic , oil , herbs and salt and pepper . Mix well

3

Put on a baking tray and roast for about 10 mins

4

Put on a plate to cool
Turn oven up to 200c

5

Flour your work surface and roll out to a square .
Trim the edges

6

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

7

Put in the oven for 10 minutes

8

In a dry pan toast the pine nuts if using

9

Remove the pastry from the oven .
Spread the base with pesto . Pile on your vegetables. Top with pinenuts

10

Return to the oven until the pastry is golden brown and risen .

Ingredients

 1 Packet puff pastry
 A little flour
 1 Beaten egg
 Pesto to taste
 Selection of vegetables
 1 tbsp Olive or rape seed oil
 2 tsp Italian mixed herbs
 2 Garlic cloves or 2tspns lazy garlic
 1 Handful pine nuts (optional)

Directions

1

Heat oven to 180c

2

Chop your vegetables.Add the garlic , oil , herbs and salt and pepper . Mix well

3

Put on a baking tray and roast for about 10 mins

4

Put on a plate to cool
Turn oven up to 200c

5

Flour your work surface and roll out to a square .
Trim the edges

6

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

7

Put in the oven for 10 minutes

8

In a dry pan toast the pine nuts if using

9

Remove the pastry from the oven .
Spread the base with pesto . Pile on your vegetables. Top with pinenuts

10

Return to the oven until the pastry is golden brown and risen .

Roasted Vegetable Tart

One thought on “Roasted Vegetable Tart

  1. 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.

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