Roasted Vegetable Tart

INGREDIENTS

Roasted Vegetable Tart
Rec cred: @when_ruhana_cooks
Ingredients:4 baby marrows1 small red onion½ punnet white button mushrooms½ red pepper½ yellow pepper½ green pepper¼ bag Mc'Cains sweet potato and butternut cubes1 tomato1 brinjalFresh rosemary sprigsOil1 teaspoon Salt1 teaspoon chilli powder1 teaspoon dhana Jeeru (Cumin) powder2 teaspoon Robertson's veggie spice1 teaspoon Za'atar spice
Also needed:½ tub Woolworth's sundried tomato & basil cream cheese½ tub Lancewood sour cream1 tablespoon crushed garlic1 tablespoon lemon juice1 teaspoon ground green chilli400g roll Today's puff pastry1 beaten egg

METHOD

Grease a sheet pan/tray.
Open out pastry, flatten, fold ends 2cm in all round. Press down.
Poke with a fork all over the insides of folded edges.
Blind bake in preheated oven at 180degC for 20min.
Leave aside.

Slice marrows into halves and then quarters (lengthwise).
Slice tomato into circles.
Slice onion in rings.
Julienne peppers.
Thickly slice mushrooms.
Slice brinjal into thin rounds.
Rinse out sweet potato and butternut cubes and slice in halves.

Place veggies on a tray and season with spices and rosemary. Drizzle generously with oil. Toss together and bake in oven for 20min.

Mix sour cream, cream cheese, garlic, chillies and lemon juice. Spoon onto pastry. Place on cooked veggies, removing rosemary. Brush edges of tart. Place back in oven for 15min till pastry becomes crisp and golden.
Remove from oven. Cool for 2min, slice and serve hot.

POSTED ON

11 May 2017

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