If you’re looking for creative ways to get more fibre-packed veggies in your diet, this delicious goat’s cheese and veggie tart is sure to please. It works as a lunch, dinner, or even a starter for when you’re entertaining.
Ingredients
Method
Preheat oven to 200°C. Line 2 large oven trays with baking paper.
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.
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.
Prick base all over with a fork. Brush all over with egg yolk.
Bake pastry for 40 minutes on bottom shelf of oven or until crisp and browned; gently press down centre if puffed during baking. Cool.
Combine cheeses in a small bowl; stir until smooth.
Spread pastry with cheese mixture; top with roasted vegetables, walnuts and thyme.
Can I prepare the veggie tart in advance?
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.
Cutting the tart
To cut the tart, use a sharp straight-bladed knife, rather than a serrated knife.
Make your own puff pastry,
If you would like, you can make your own puff pastry for this veggie tart with our Test Kitchen recipe.
