Roast Any Vegie And Goat Cheese Tart
Serves
6
– 8Preparation
16
minutesCooking
50
minutesIngredients
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
Method
- 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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