Name: Roasted vegetable and goat’s cheese tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 650 gram butternut pumpkin, cut into 1cm slices; 1 medium red capsicum (bell pepper) (200g), cut into wedges; 1 large red onion (300g), cut into thick wedges; 170 gram asparagus, trimmed, halved diagonally; 2 sheets frozen puff pastry, just thawed; 1 egg yolk, beaten lightly; 320 gram jar marinated goat’s cheese, drained; 125 gram cream cheese, at room temperature; 1/4 cup (30g) toasted walnut halves; 2 teaspoon fresh lemon thyme sprigs

Roasted vegetable and goat’s cheese tart

If you're looking for creative ways to get more fibre-packed vegies in your diet, this delicious goat's cheese and veg tart from The Australian Women's Weekly's Outdoor Kitchen cookbook is sure to please.

Serves 4

Prep

20M

Cook

40M

Marinate

20M

Total

Ingredients

1 tablespoon olive oil

650 gram butternut pumpkin, cut into 1cm slices

1 medium red capsicum (bell pepper) (200g), cut into wedges

1 large red onion (300g), cut into thick wedges

170 gram asparagus, trimmed, halved diagonally

2 sheets frozen puff pastry, just thawed

1 egg yolk, beaten lightly

320 gram jar marinated goat’s cheese, drained

125 gram cream cheese, at room temperature

1/4 cup (30g) toasted walnut halves

2 teaspoon fresh lemon thyme sprigs

Method

1.Preheat oven to 200°C. Line 2 large oven trays with baking paper.

2.Combine oil, pumpkin, capsicum and onion in a large bowl; season. Transfer mixture to one of the oven trays. Roast for 40 minutes or until tender, adding asparagus in the last 7 minutes of cooking. Cool for 20 minutes.

3.Meanwhile, place one pastry sheet on one of the oven trays, place second pastry sheet along side first sheet, overlapping 2cm; gently press to seal. Fold in long sides of pastry 3cm and short sides in 2cm to create a border; press down to seal.

4.Prick base all over with a fork. Brush all over with egg yolk.

5.Bake pastry for 40 minutes on bottom shelf of oven or until crisp and browned; gently press down centre if puffed during baking. Cool.

6.Combine cheeses in a small bowl; stir until smooth.

7.Spread pastry with cheese mixture; top with roasted vegetables, walnuts and thyme.

To cut the tart, use a sharp straight-bladed knife, rather than a serrated knife. The vegetables can be roasted several hours ahead; keep covered, in the fridge. Reheat in the oven at 180°C for 10 minutes or until hot before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook