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
  • sumac
  • sea salt
  • 2 tbsp olive oil
  • pepper

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.











7 Responses to “Roast vegetable tart”
  1. Love the tomato jam and all the veggies and the sesame seeds & sumac…in fact, all of it!!

    • petra08 says:

      Hi Elaine
      The tomato jam is slightly spicy and added a nice note to the tart. I love roasted vegetables and the spices on the edge of the tart works a treat. I could probably eat puff pastry with the spices alone I have to admit! And I bet it would go very well with your Chimmichurri cashew pesto! 🙂

  2. Loretta says:

    Great idea with the tomato jam, loving all the ingredients too.

    • petra08 says:

      hi Loretta
      Sometiemes it is nice to just make something vegetarian and the tomato jam adds flavour and stops the tart from being dry and I I can use less cheese 🙂

  3. Lina says:

    This looks amazing..

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: