Roasted Vegetable Tart

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INGREDIENTS

Roasted Vegetable Tart

Rec cred: ruhana ebrahim Pic cred: @mama_taught_me_well Ingredients: 4 baby marrows 1 small red onion ½ punnet white button mushrooms ½ red pepper ½ yellow pepper ½ green pepper ¼ bag Mc'Cains sweet potato and butternut cubes 1 tomato 1 brinjal Fresh rosemary sprigs Oil 1 teaspoon Salt 1 teaspoon chilli powder 1 teaspoon dhana Jeeru (Cumin) powder 2 teaspoon Robertson's veggie spice 1 teaspoon Za'atar spice Also needed: ½ tub Woolworth's sundried tomato & basil cream cheese ½ tub Lancewood sour cream 1 tablespoon crushed garlic 1 tablespoon lemon juice 1 teaspoon ground green chilli 400g roll Today's puff pastry 1 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.

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