How to make: roast vegetable tart

Serves 4


2 red onions, peeled and cut into wedges

2 courgettes, halved and sliced

1 tbsp olive oil

Freshly milled black pepper

125g cherry tomatoes

375g ready-rolled puff pastry

2 tbsp semolina

125g mozzarella, chopped


Preheat the oven to 220°C (425 F) Gas Mark 7.

Place the onions and courgettes on a baking sheet and sprinkle over the olive oil and black pepper. Roast for 15 minutes.

Scatter over the cherry tomatoes and cook for another 5 minutes. Leave the roast vegetables to cool slightly.

Roll out the pastry and lay on another baking sheet. Score a rectangle 1 cm around from the edge.

Spoon the semolina over the pastry to help soak up any juices, and then spoon over the vegetables.

Scatter over the chopped mozzarella and bake for 20 minutes. until the edges are risen and golden.

Serve with a crisp green salad

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