Eating In... Roasted Vegetable Tart With Goats Cheese

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Roasted Vegetable Tart With Goats Cheese

Roasted Vegetable Tart With Goats Cheese

You can try and experiment with different vegetables; the goat’s cheese adds that certain flavour that goes well with a variety of vegetables.

Ingredients

1kg butter puff pastry
1 x large aubergine
1 x courgette
1 x small green, red and yellow peppers
½ bulb of garlic, cut lengthways
100 grams of rosemary
100ml of olive oil
50ml of balsamic vinegar
100 grams of goats cheese log, sliced in 4x25grams slices
200 grams of sesame seeds

Method

Roll out the pastry to about ½cm in thickness. Place in little fluted tart moulds with removable bases. Make sure the moulds are well greased. Then place the prepared tart moulds in the fridge.

Slice all the vegetables in thin strips and place in a deep roasting tray. Drizzle the olive oil and balsamic vinegar and season with salt and pepper and the herbs. Roast for 20 minutes until they are nicely cooked.

Place the vegetables in the tart cases and press the goats cheese in the sesame seeds and place on top. Season and drizzle with a little olive oil. Put in the oven at 180 degrees C for about 8-10 minutes until the pastry has puffed up and has a nice golden colour.

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