Roasted Vegetable & Feta Tart
Servings 6 people
Ingredients
- 1 red pepper
- 1 yellow pepper
- 1/2 aubergine
- 1 courgette
- 2 red onions
- 1 tin of tomatoes or passata
- 2 cloves garlic
- 1 teaspoon mixed herbs
- fresh basil
- 1 teaspoon salt
- ½ teaspoon pepper
- 100 ml water
- 1 sheet puff pastry (ready rolled)
- 100 g feta
Instructions
- Preheat the oven to 180C/350F/Gas Mark 4
- Cut the vegetables in similar bite sized pieces and put into a roasting tray
- Drizzle with some oil olive and roast in the oven for 20-25 mins. The veg shouldn’t be completely soft as it will be roasted more in the tart
- Cut the garlic into thin slices
- Put some olive oil in a saucepan and heat. Add the garlic and fry gently, being careful not to burn it
- Add the tins of tomatoes or passata, herbs, salt, pepper and water and bring to the boil. Then simmer for 20 mins while the vegetables are roasting
- Roll the pastry while the vegetables and sauce are cooking. It can then be used to make a large tart or cut into 8 individual tarts
- Add the roasted vegetables to the sauce
- Put the roasted vegetables with sauce on top of the pastry and sprinkle the feta all over the top
- Cook for 25 minutes in the oven and remove when done
- Serve with a nice salad
- You can experiment with different types and quantities of vegetables or make extra vegetables and sauce and serve on another day with pasta.