Prep Time:10 mins
Understanding food allergies and intolerances
Veggie tart
Cooking Time:90 mins
Serves:5 Adults
This one-tray tart is a simple and tasty way to get some veggies in. You can choose reduced-fat puff pastry to lower the fat content of the tart.
Ingredients
- 1 yellow pepper, chopped into small chunks
- 1 red onion, peeled and sliced
- 250g/ 9 oz. cherry tomatoes, halved
- 6 medium mushrooms, halved
- 2 ½ tablespoons olive oil
- 1 sheet of puff pastry
- 60g/ 2 oz. low-fat cheddar cheese, grated
- 4 sprigs fresh basil
- Balsamic vinegar (to finish)
- Salt and pepper to taste
Method
- Preheat the oven to 180°C /350°F/ Gas mark 4
- Place all prepared vegetables onto a tray and add 2 tablespoons of olive oil. Roast for 50 minutes
- Once roasted, push any cooked vegetables away from the edges of the tray. Lightly coat the corners of the tray with remaining olive oil to prevent sticking
- Ensure to properly defrost the pastry if using from frozen. Read more here on how to defrost food safely.
- Cover the vegetables with the puff pastry sheet and tuck in the edges. Place in the oven for 30 minutes until golden
- Ensure the edges of the pastry are free before flipping the tray onto a board. Sprinkle some cheese, basil leaves and balsamic vinegar (optional) onto the tart before serving.
What you will need
- Baking tray
- Cheese grater
- Chopping board
- Chopping knife
- Cutlery
- Pastry brush
Serving suggestions
Sprinkle some cheese, basil leaves and balsamic vinegar (optional) onto the tart before serving
