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.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 2 cups (400g) leftover roasted vegetables
- 400g can chickpeas, butter beans, cannellini or four bean mix, rinsed and drained
- 1 sheet puff pastry, shortcrust or gluten-free pastry, thawed
- 100g blue cheese, feta, bocconcini or cheese of choice
- 1 tbs honey, maple or rice malt syrup
- 3 sprigs woody herb, such as thyme or rosemary
- Salad leaves, to serve
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Method
Step 1
Preheat oven to 220C. Combine vegetables and chickpeas or beans in a large bowl.
Step 2
Place the pastry on a greased baking tray. Top with the vegetable mixture and sprinkle with cheese, leaving a 3cm border around the edge.
Step 3
Place the pastry on a greased baking tray. Top with the vegetable mixture and sprinkle with cheese, leaving a 3cm border around the edge.
Step 4
Bake for 20 mins or until pastry is puffed and golden. Serve with salad leaves.
Recipe tip
Add 1/2 cup chopped leftover roast meat to the vegetables.
Make mini tarts by cutting the pastry into quarters.
Roasted vegetable free form tart
- Serves4
- Cook time20 minutes
- Prep time10 minutes
Ingredients
- 2 cups (400g) leftover roasted vegetables
- 400g can chickpeas, butter beans, cannellini or four bean mix, rinsed and drained
- 1 sheet puff pastry, shortcrust or gluten-free pastry, thawed
- 100g blue cheese, feta, bocconcini or cheese of choice
- 1 tbs honey, maple or rice malt syrup
- 3 sprigs woody herb, such as thyme or rosemary
- Salad leaves, to serve
Description
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.
Method
Step 1
Preheat oven to 220C. Combine vegetables and chickpeas or beans in a large bowl.
Step 2
Place the pastry on a greased baking tray. Top with the vegetable mixture and sprinkle with cheese, leaving a 3cm border around the edge.
Step 3
Place the pastry on a greased baking tray. Top with the vegetable mixture and sprinkle with cheese, leaving a 3cm border around the edge.
Step 4
Bake for 20 mins or until pastry is puffed and golden. Serve with salad leaves.