Roasted Vegetable Tart
Share the love
- Serves: 4
- Preparation: 20
- Cooking: 70
- Ready: 90
A really easy tart that it is delicious warm or cold.
For the pie crust
- ½ cup plain flour
- ½ cup wholemeal flour
- 5 tablespoons vegan margarine
- 3 tablespoons cold water
For the filling
- 1 red onion chopped coarsely
- 1 red, orange or yellow pepper, sliced thickly
- 1 courgette, sliced into 1 cm rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 cloves of garlic
- 1 tablespoon thyme, chopped finely
- 1 tablespoon rosemary, chopped finely
- 1 teaspoon smoked paprika
Set the oven to 190°C/375°F/gas mark 5.
Mix the flour and salt in a large bowl.
Cut in the margarine with a knife until the mix is like breadcrumbs.
Add the cold water until the mix forms a dough.
Wrap the dough in baking parchment and place in the fridge for ½ hour.
Place all the chopped vegetables and herbs in a baking tray and toss in the olive oil.
Bake the vegetables for 25 minutes until tender and leave to cool.
Roll out the dough to 5 mm thickness and place in a tart dish.
Blind bake in the oven for 15 minutes.
Add the vegetables to the tart and bake for a further 30 minutes or until the crust is golden brown.
Recipe courtesy of Made In Hackney
Photo shot by Patricia Niven, for Made In Hackney
“A really easy tart that it is delicious warm or cold.”
Facebook: Made In Hackney Local Food Kitchen