I’ve been making a variation of this tart for years, ever since my first year of university. Since then the recipe has developed: this has more focus on varying textures and flavours, with a larger variety of vegetables. It’s a winner for me this summer – I’ve taken a slice for my packed lunch three times this week!
The addition of pine nuts lend a delicate, nutty crunch, while the goats’ cheese cuts through the sweetness of the roasted vegetables. I love the courgette spirals, too – they give the tart a more interesting appearance, and add another texture variant. They’re so quick to do, too, so don’t be tempted to miss them out.
A note on ingredients:
– The supermarket own-brand puff pastries (such as Tesco and Sainsbury’s) that I’ve seen are all 375g, so you shouldn’t have any trouble getting hold of it.
– When using pesto that’s not homemade, watch out: the majority aren’t actually vegetarian! The most easily obtainable ones that are veggie friendly are Sacla’s Organic range, or their Free-From range (this is also vegan).
– Make sure your goats’ cheese is veggie, too – lots of them are, but it’s always worth checking.
Ingredients (serves 6):
– 1 large courgette
– 1 red onion, roughly chopped
– 2 large cloves garlic (or 3 smaller), finely chopped
– 125g cherry tomatoes, halved
– 1 yellow pepper, cubed
– 1 large sweet potato (about 300g), peeled and cubed
– 1 tbsp herbs de provence
– 375g ready rolled puff pastry
– ½ jar of sundried tomato pesto
– 85g soft goats’ cheese
– handful of pine nuts
1. Begin by preheating the oven to 220°C. Use a vegetable peeler to peel about 7 ribbons from the courgette; put aside. Roughly chop the rest of the courgette and add to a large baking tray with the red onion, garlic, cherry tomatoes, yellow pepper and sweet potato. Drizzle over a little olive oil, season and sprinkle over the herbs de provence, then toss through the vegetables. Transfer to the oven and roast for 30 minutes, until soft and beginning to crisp.
2. Once the vegetables are cooked, remove from the oven to cool slightly and reduce the oven temperature to 200°C. Unroll the puff pastry onto a flat baking sheet, leaving the greaseproof paper beneath it. Lightly score where the crust will be, and along the sides of the pastry: this will help it to rise evenly.
3. Spread the pesto onto the pastry (avoiding the marked out crust), then top with the roasted vegetables. Roll up the courgette ribbons and place onto the tart, then crumble over the goats’ cheese and scatter the pine nuts.
4. Bake for 25 minutes, until the pastry is risen, golden and cooked through. Allow to cool for a minute or so before cutting into six pieces. I had mine with a simple baby leaf salad, but you could also accompany it with potato salad, couscous or anything you fancy – I have a whole host of salad recipes here, so take your pick!
Tip: To adapt the recipe to serve 4, substitute the pastry for a 320g pack (such as the Jus Rol ones), use slightly less veg and just 60g goats’ cheese. The cooking times are the same.