Roasted root vegetable tart
This vibrant vegetable tart makes a delicious lunch or light dinner for six. It’s got a creamy filling and is loaded with colourful root veggies.
Start with the pastry. Place flour and chilled butter in a food processor. Process until the mixture looks like breadcrumbs. Add egg yolk and a little chilled water. Process again until the dough comes together. Turn the dough onto a lightly floured surface and knead it gently, then shape it into a disc. Wrap it up and pop it in the fridge for 30 minutes.
For the roasted veggies, preheat the oven to 200 degrees Celsius. Wrap each beetroot in foil and place on a baking tray. Line another tray with baking paper and add carrots, pumpkin and tomatoes. Spray with oil and season with salt and pepper. Roast the beetroot for 10 minutes, then add the tomato mixture to the oven, and keep roasting for another 20 minutes, or until the vegetables are tender. Roll out the pastry on a lightly floured surface, until about 3 millimetres thick. Line your tart tin with pastry and trim the excess. Then chill it for another 15 minutes.
In the meantime, heat a frying pan over medium heat and spray with oil. Cook the leek for 3-4 minutes, turning occasionally, until it's just tender. Set it aside to cool slightly. To blind-bake the tart case, line it with baking paper and fill it with pastry weights or rice. Bake on a baking tray for 10 minutes. Now remove the paper and the weights or rice and bake for another 10 minutes, until the pastry is light golden. Reduce the oven temperature to 160 degrees.
Put eggs in a bowl with cream and cheddar and whisk together. Season with salt and pepper. Wear gloves to peel the beetroot to avoid staining your hands. Cut in half. Arrange over the base of the tart case with the pumpkin, carrot, leek and zucchini. Pour the egg mixture around the vegetables in the tart case. Sprinkle with goat's cheese.
Bake for 30-35 minutes, or until the filling is just set. Leave the tart to cool in the tin for about 5 minutes, then carefully transfer it to a serving platter. Top with roasted tomatoes and thyme sprigs. Serve warm or at room temperature.
Note: + cooling and 45 mins resting time
- 1 1/2 cups (225g) plain flour
- 125g chilled butter, chopped
- 1 Coles Australian Free Range Egg yolk
- 1 tbs chilled water
- 2 baby beetroot, ends trimmed
- 250g vine-ripened cherry tomatoes
- 400g Kent pumpkin, cut into 3cm pieces
- 1 leek, pale section only, thickly sliced
- 1 bunch Dutch carrots, ends trimmed
- 6 Coles Australian Free Range Eggs, lightly whisked
- 1/2 cup (125ml) pouring (pure) cream
- 1/2 cup (60g) coarsely grated cheddar
- 1/2 zucchini, thinly sliced lengthways
- 50g goat’s cheese, crumbled
- Thyme sprigs, to serve
Place the flour and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until dough just comes together, adding more water if needed. Turn the dough onto a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Preheat oven to 200°C. Wrap each beetroot in foil. Place on a baking tray. Line another baking tray with baking paper. Arrange the tomatoes, pumpkin and carrots in a single layer on the lined tray. Spray with olive oil spray. Season. Roast the beetroot for 10 mins. Add the tomato mixture to the oven. Roast with the beetroot for 20 mins or until the beetroot, pumpkin and carrots are tender and tomatoes begin to collapse.
Roll the pastry out on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) fluted tart tin with removable base with the pastry. Use a small sharp knife to trim excess. Place in the fridge for 15 mins to rest.
Heat a medium frying pan over medium heat. Spray with olive oil spray. Add the leek and cook, turning, for 3-4 mins or until leek is just tender. Set aside to cool slightly.
Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights or rice. Bake for a further 10 mins or until light golden. Reduce oven to 160°C.
Whisk the eggs, cream and cheddar in a medium bowl. Season. Remove the foil from the beetroot. Wearing gloves to avoid staining your hands, peel and cut into halves. Arrange over the base of the tart case with the pumpkin, carrot, leek and zucchini. Pour the egg mixture around the vegetables in the case. Sprinkle with the goat’s cheese.
Bake for 30-35 mins or until the filling is just set. Remove from oven and set aside for 5 mins to cool slightly.
Transfer the tart to a serving platter. Top with the tomatoes and thyme. Cut into wedges and serve warm or at room temperature.