I used ingredients in my fridge to make this super easy delicious tart.
This recipe is basically putting together roasting vegetables that I had in my fridge, cheese sauce and short crust pastry.
If you do not fancy making your own short crust pastry –then use a shop bought one.
Roast Vegetable tart
Medium effort to make
Takes about 1 hour to prep
Recipe, photo and styling by Thulisa Martins
For the Pastry
250g Cake flour
Pinch of salt
50g matured cheddar cheese, grated
150g butter, cut into blocks
1 egg yolk
30ml ice cold water
30ml (2Tbsp) olive oil, plus extra if needed
5ml (1 tsp) crushed garlic
5ml (1 tsp) crushed fresh ginger
2.5ml (1/2 tsp) crushed green chillies
800g fresh roasting veg mix
Salt and pepper to taste
500ml cheese sauce or add grated cheese to white sauce
Sweet chilli sauce to serve, optional
Edible flowers to serve, optional
- To make the pastry, mix together the flour, salt, cheese and butter with a food processor or use your fingers to mix until the mixture resembles fine breadcrumbs.
- Add the egg yolk and water, mix into a dough – do not over mix.
- Rest for 20 minutes in the fridge. Pre-heat the oven to 180°C.
- To make the filling, heat a large deep frying pan on high heat, add the olive oil, garlic, ginger and chilli and fry, taking care not to burn the garlic, 1 minute.
- Add the roasting veg and sauté for 5 minutes until the veggies are brown – not soft. Add a little more olive oil if needed. Season to taste.
- Take the pastry out of the fridge and roll out into a rough round shape, about 3-5mm thick and line into a 20cm baking tin, blind bake for 10 minutes. Now as mentioned previously – this pastry can be bought ready made from your local store.
- Fill the blind baked pastry with half the vegetables and then top with cheese sauce. Finish with a heaped layer of vegetables on top. Bake for 30 minutes until the pastry is golden brown.
- Serve warm topped with edible flowers and sweet chilli sauce and a light green salad.