Baking, Tarts, Veggie mains

Rustic roasted vegetable tart


This makes a delicious meal with a salad and is a lot easier than a quiche and is packed with lots of veggies. Serve with a green salad, it’s great for a picnic too. This will serve 4 people as a main meal.

So what do you need?

  • 120g plain (all purpose) flour
  • 80g whole meal flour
  • 100g salted butter
  • 1 free-range egg
  • 2 tbsp. milk
  • 2 tbsp. sesame seeds
  •  1 tbsp.chia seeds
  • 1kg of veggies (e.g. courgettes, mushrooms, peppers, onions, cherry tomatoes)
  • 3 cloves of garlic
  • 3 bay leaves
  • 2 tbsp. olive oil
  • 1tsp. salt
  • 1 tsp. black pepper corns
  • 2 chillies (optional)
  • 100g goats’ cheese
  • a few sprigs or oregano

So what do you do?

Start by pre-heating your oven to 200 degrees C / 400 F, if you have a pizza stone put it in the oven to heat up. Next make the pastry. In a food processor, or a bowl, mix together the flour and butter and then add the sesame seeds and chia seeds. Beat the egg and the milk together and put about 80% of it in the pastry and mix it together until it forms a nice ball. Flatten it into a disc and put it in a plastic bag and put it in the fried to rest.

Now chop up your vegetables and put them in a large roasting tin. Crush the garlic with the slat and about 1/2 tsp. of peppercorns and the chillies then add these along with the olive oil and bay leaves into the roasting tin and mix everything together. Put in the oven and cook for 40 minutes turning the veggies a couple of times. You don’t want them completely cooked as they will cook more in the tart.

When the veggies have been in the oven half an hour take you pastry out of the fridge for about 5 minutes and then roll it out to about 35 – 40 cms in diameter. Put it on your pizza stone or a baking tray. Mix some oregano leaves into your roasted veg, remove the bay leaves and then spread the veggies onto the pastry, leaving about 6 cms around the side. Next fold the sides of the pastry up over the veggies to form a crust, don’t worry about making it perfect this is rustic tart! Glaze the pastry crust with the remaining egg mixture. Then cut the goats’ cheese into discs and put them on top of the veggies and grind some pepper on top. Put the tart back in the oven. After about 15 mins reduce the heat to 180 degrees C / 350 F and cook for another 15-20 mins. until the pastry and the cheese are golden brown. Take the tart out of the oven and allow to cool for 15 mins before serving.





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