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.
roast vegetable tart



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.


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