Roast Any Vegie And Goat Cheese Tart

Make the most of seasonal veg with this tarty delight
By Elle Vernon
Photography Andre Martin • Styling Elle Vernon • Food Prep Bella Martin
Roast Any Vegie And Goat Cheese Tart

Roast Any Vegie And Goat Cheese Tart

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– 8






  • 4 4 generous handfuls of trimmed seasonal vegetables (we used 3 bunches of peeled and trimmed Dutch carrots)

  • 1 1 red onion, cut into wedges

  • 1 clove 1 garlic, minced

  • 3 Tbsp 3 extra virgin olive oil

  • 6 sprigs 6 fresh thyme, plus extra 1 tsp of picked leaves

  • Sea-salt flakes and freshly ground black pepper, to season

  • 375 g 375 frozen all-butter puff pastry, thawed

  • 1 1 extra large free-range egg

  • 80 g 80 soft goat’s cheese, plus extra to serve

  • ¼ cup ¼ sour cream

  • ¼ ¼ red onion, finely chopped

  • Freshly ground pepper, to season

  • Dill, flat-leaf parsley, mint leaves, to serve


  • Preheat oven to 200°C.
  • Put vegetables, onion, garlic, oil and thyme sprigs into a large bowl and toss. Season and transfer to an oven tray. Roast for 20-40 minutes depending on the size and type of the vegetables, until tender. Set aside.
  • Place rolled-out pastry on a large sheet of baking paper. Cut in half lengthways and separate them just enough to then cut down the length of the paper.
  • Use a knife to mark a 1cm border around the pastry edge of each piece of pastry, being careful not to cut all the way through. Brush borders with egg. Transfer to 2 large oven trays. Bake for 10 minutes, then set aside for 2 minutes.
  • Use the back of a large spoon to squash the puffed centre of the pastry down to deflate. It’s okay that the pastry will be flaky.
  • Mash goat’s cheese in a large bowl. Stir in sour cream, onion, extra thyme leaves and 1 Tbsp of the remaining egg, then season with pepper. Divide between tarts, spreading out thinly. Return to the oven for 10 minutes or until pastry and filling are golden.
  • Transfer tarts to a serving board. Arrange roast vegetables on top. Scatter with herbs and a crumbling of extra goat’s cheese or to your taste. Serve.

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Market tips...

When it comes to choosing vegetables for the tart, select the season’s best. Root vegetables such as carrots, potato and sweet potato will taste delicious as will pumpkin, fennel and leeks. Just try and keep the chopped vegetable pieces the same size for even cooking.

If you don’t have an oven tray large enough to fit the tarts, you can slice the pastry in half widthways and lengthways.

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