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.
- 20 mins preparation
- 40 mins cooking
- 20 mins marinating
- Serves 4
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Ingredients
Roasted vegetable and goat's cheese tart
- 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
Roasted vegetable and goat's cheese tart
- 1Preheat oven to 200°C. Line 2 large oven trays with baking paper.
- 2Combine 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.
- 3Meanwhile, 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.
- 4Prick base all over with a fork. Brush all over with egg yolk.
- 5Bake pastry for 40 minutes on bottom shelf of oven or until crisp and browned; gently press down centre if puffed during baking. Cool.
- 6Combine cheeses in a small bowl; stir until smooth.
- 7Spread pastry with cheese mixture; top with roasted vegetables, walnuts and thyme.
Notes
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.
