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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
