This no-fuss roasted vegetable tart looks impressive, and is a delicious way to make sure that none of your leftover roast veggies go to waste.
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Preheat oven to 220C. Combine vegetables and chickpeas or beans in a large bowl.
Place the pastry on a greased baking tray. Top with the vegetable mixture and sprinkle with cheese, leaving a 3cm border around the edge.
Place the pastry on a greased baking tray. Top with the vegetable mixture and sprinkle with cheese, leaving a 3cm border around the edge.
Bake for 20 mins or until pastry is puffed and golden. Serve with salad leaves.
Add 1/2 cup chopped leftover roast meat to the vegetables.
Make mini tarts by cutting the pastry into quarters.