Ingredients: |
Ingredients: 280g ready-rolled light puff pastry
200g baby courgettes, cut into 15mm slices.
1 large red pepper and yellow pepper, cored, seeds removed, cut into 2cm chunks.
1 red onion, cut into 2cm chunks
4 garlic cloves, sliced
2 sprigs rosemary, leaves picked and finely chopped
4 sprigs thyme, leaves picked
1 tbsp semi-skimmed milk
100g cherry tomatoes, halved
75g goats’ cheese, crumbled
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Directions: |
Directions:Place pastry in baking tray and prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.
Add veg into a large bowl. Add the garlic and herbs and season generously with salt and pepper.Place on baking tray and spray with olive oil.
Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3.
Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. |
This recipe for Mediterranean Puff Pastry tart is from