Roast vegetable tart
It is beautifully autumnal outside. The leaves have changed colour, the sky is clear and we still get the odd warm day, it is a lovely time of the year.
The light is changing and somehow it is brighter, I went for a lovely walk on the beach the other day and it was so warm I was wearing short sleves. I collected some nice sea shells and thought that the smoke far away resembled a giant shadow.
Butternut squash is still in season and I had a small butternut squash from the allotment, it is one of the last ones that I wanted to use. I had some left over puff pastry (shop bought) in the fridge. I didn’t have much else in the fridge to put on it but after some rumaging around I thought I would make a vegetarian tart with roasted vegetables
Roasted vegetable tart
preparation time 5 minutes
cooking time 20 minutes + 25 minutes
oven 180C or 350F
- Puff pastry
- 1 egg, lightly whisked
- tomato jam
- 1 small or 1/4 butternut squash
- 1/2 paprika
- 1/2 aubergine, thinly sliced
- 6 button mushrooms
- 1 red chilli, thinly
- 3 cloves of garlic, crushed
- white sesame seeds
- grated parmesan cheese
- black sesame seeds
- sea salt
- 2 tbsp olive oil
Cut up the vegetables, cut the butternut squash thinly and it will cook faster.
Cut a line along the edges of the pastry and brush the edge with eggwash.
Sprinkle the edges with the sesame seeds, sumac and sea salt.
Spread the tomato jam on to the pastry and then add the roasted vegetables, grated parmesan and some white sesame seeds. Place in the oven and bake for 20-25 minutes.
When the tart is ready serve with soup or a salad, or just eat as a snack.