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Roast vegetable tart

Golden roast veg tucked in a crisp pastry shell.
Goat’s cheese, double cream, and thyme make it rich and creamy.
Sweet potato, courgette, onion, and peppers shine in every bite.

dinner ⏱ 95 min 420 kcal / portion 63.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Roast vegetable tart
v6 · rb0e705f985 20260727Z1751 1 piece red pepper 200 g shortcrust pastry 0.5 pieces thyme 50 ml olive oil salt to taste black pepper to taste 1 piece ceramic baking bean 🔥 preheat oven to 230°C 🔥 ⏱ 12 min prepare and roast red pepper at 230°C, then 10-12 minutes uncovered, cool, peel and break into strips 🔥 ⏱ 12 min prepare and roast sweet potato and courgette at 230°C, then 12 minutes more, then until cooked but still firm 🍳 ⏱ 25 min sauté onion with bay leaf and olive oil until brown, soft and sweet 🔥 set oven to 160°C grease tart tin and line with shortcrust pastry, pressing to cover base and sides and leaving overhang ⏱ 40 min line pastry with a large sheet of baking parchment and ceramic baking beans, then blind-bake 🔥 ⏱ 10 min bake tart case until golden brown, then cool slightly 🍽 assemble tart base with sautéed onion, roasted vegetables, and half the thyme 🔪 dot the vegetables with goat's cheese and add cherry tomatoes cut-side up 🌀 whisk egg and cream with salt and black pepper, then pour into tart 🔥 ⏱ 30-40 min scatter remaining thyme and bake tart at 160°C until filling sets and turns golden ⏳ ⏱ 10 min rest tart before removing from tin and serving Roast vegetable tart 1 piece sweet potato 0.5 pieces courgette 2 pieces onion 1 piece bay leaf 50 g goat's cheese 4 pieces cherry tomato 1 piece egg 130 ml double cream 2 ml sweet potato, courgette 25 ml onion, bay leaf 25 ml olive oil salt black pepper 0.25 pieces thyme goat's cheese, cherry tomato egg, double cream salt black pepper 0.25 pieces thyme
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Preparation steps

  1. preheat oven to 230°C
  2. prepare and roast red pepper at 230°C for 12 minutes, then 10-12 minutes uncovered, cool, peel and break into strips
  3. prepare and roast sweet potato and courgette at 230°C for 12 minutes, then 12 minutes more, then until cooked but still firm
  4. sauté onion with bay leaf and olive oil for 25 minutes until brown, soft and sweet
  5. set oven to 160°C
  6. grease tart tin and line with shortcrust pastry, pressing to cover base and sides and leaving overhang
  7. line pastry with a large sheet of baking parchment and ceramic baking beans, then blind-bake for 40 minutes
  8. bake tart case for another 10 minutes until golden brown, then cool slightly
  9. assemble tart base with sautéed onion, roasted vegetables, and half the thyme
  10. dot the vegetables with goat's cheese and add cherry tomatoes cut-side up
  11. whisk egg and cream with salt and black pepper, then pour into tart
  12. scatter remaining thyme and bake tart at 160°C for 30-40 minutes until filling sets and turns golden
  13. rest tart for at least 10 minutes before removing from tin and serving

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