Roasted Vegetable and Goats Cheese Tart
Serves: 6
Preparation: 10 minutes
Cooking Time: 55 minutes
Ingredients
- 3 red onions, peeled
- 8 carrots, peeled
- 3 peppers (orange, red and yellow)
- 2 tbsp olive oil
- 320g ready rolled puff pastry
- 2 tbsp sundried tomato paste
- 2 x 65g packs of The Co-operative goat's cheese
- 3 tbsp runny honey
Method
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Preheat the oven to 190C/fan 170C/Gas 5. Cut the red onions in half and into chunky wedges. Cut the carrots in half lengthways and then cut each half diagonally into chunks. Cut the peppers in half, scoop out the seeds and slice into similar sized pieces to the carrots.
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Scatter the vegetables in a roasting dish and drizzle over the olive oil. Roast for 30 minutes.
- Meanwhile, roll out the pastry sheet to make it about 20cm x 30cm and place on a lightly greased baking sheet. Dot the sundried tomato paste over the base. Spoon the roasted vegetables over the pastry, crumble the goat’s cheese over the top, drizzle with the honey and bake for 25 minutes until golden.
