Roast Vegetable and Goat Cheese Tart
I don’t think I have ever put a recipe with puff pastry on the blog before. This is because puff pastry is not good for cholesterol lowering purposes. So why now? Simply because I made it for dinner this week and it was so delicious that I just had to share it. Next time I will try it with phyllo pastry which has a lower fat content. I like to think that all the goodness from the vegetables counter balances the butter in the pastry – and after all, isn’t butter the new ‘good’ fat?
You may have some roast veg left over in which case put in the fridge and use the next day either reheated as a pasta sauce or as a side dish. It goes well with meat, fish or fowl. Often I eat cold roast veg mixed with lettuce leaves and a scoop of cottage cheese as a lunchtime salad.
Serve this tart with a large green salad for a tasty meal.
For 4 people:
1 roll of puff pastry – I use the kind that is already rolled rather than the block
3 – 4 beetroot, peeled and chopped into chunks
2 red onions, peeled and chopped into large wedges
3 courgettes, chopped into chunks
2 -3 peppers (a mix of red and yellow), seeded and chopped into chunks
1 large aubergine – chopped into chunks
2 cloves garlic
2 tablespoons olive oil
1 log of goat cheese
A handful of basil leaves
Begin by roasting the vegetables. Heat the oven to 200 C.
Chop the vegetables into bite sized chunks and place in a roasting dish.
Crush the garlic and mix with the olive oil. Pour over the vegetables and place in oven to bake for about an hour. At this point the vegetables should all be soft to the point of a knife but not collapsed.
Roll out the puff pastry and place on a baking sheet. Cut thin strips off each end, score the pastry around the edges with a fork and then place the strips on top. You are making a border which will puff up and contain the vegetables as the tart bakes.
Heat the oven to 220 C .
Place the veg on the pastry. Then cut the log of goat cheese into rounds and place on top of the vegetables. Place in the oven and bake for about 20 minutes. Keep an eye so that it does not begin to burn.
As you are about to serve the tart, tear up a handful of basil leaves and scatter over the tart. A grinding of black pepper will complete the dish.