Roasted Vegetable Tart
This is just the beginning, you could also crumble over feta cheese or diced mozzarella before cooking, or drizzle over a little basil and parmesan oil over the tart, as it comes out of the oven!
400g tinned tomatoes
1 garlic clove
salt and ground black pepper
1 small aubergine
1 red and 1 yellow pepper, halved and deseeded
2 red onions, peeled and halved
1 sweet potato, peeled
1 sprig of rosemary, thyme and oregano
2tbsp olive oil
500g puff pastry
First, pour the contents of the tin of tomatoes into a saucepan. Add the crushed garlic and a squirt of tomato ketchup. Bring to the boil, then reduce the heat to a simmer and leave to bubble for 10min or until reduced and thick. Set aside to cool and season well.
Meanwhile chop the vegetable into 3cm chunks. Place the vegetables on a large baking sheet with the herbs and olive oil. Toss together well then spread out in a n even layer. Roast at 200C for 20-30min or until coloured and cooked through, set aside to cool.
Meanwhile roll the pastry out on a lightly floured work surface in a 36 x 26cm rectangle. Place on a large baking sheet and prick with a fork. Spoon over the cooled tomato sauce and scatter over the roasted vegetables. Cook for 20min or until the pastry is golden brown. Serve immediately.
Did you know? Bell or sweet peppers are the non hot members of an enormous family that includes all chilli peppers.Green peppers are unripe and they gradually turn yellow, orange and then red as they ripen. They all hold their colour as they cook apart from purple peppers that turn green!