Roast Vegetable Tart

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Yield: 6


  • 350g shortcrust pastry
  • 1 red onion, roughly chopped
  • 200g pumpkin, chopped into 2.5cm (1 inch) chunks
  • 1 kumara, peeled and chopped into 2.5cm (1 inch) chunks
  • 1 red pepper (capsicum) halved, seeds and membrane removed
  • 5 (or so) button mushrooms, sliced
  • 1 large courgette (zucchini) sliced
  • 2 teaspoons thyme leaves
  • 3 eggs
  • 300ml cream
  • handful of small cherry tomatoes
  • 125g goats' cheese, crumbled (can use feta)


Preheat the oven to 200 C (just under 400 F).
Grease and line a 29cm loose bottom tart tin with pastry, chill for 30 minutes or more.
Arrange the onion, pumpkin, kumara and red pepper in single layer in roasting dish.  Drizzle with olive oil and toss to coat.  Season with salt and pepper.  Place the dish in the oven and cook for 20 minutes or so until the vegetables are tender and starting to brown on the edges.  Add the mushrooms, courgettes and thyme leaves to the oven for the last 10 minutes of cooking.  Once the vegetables are cooked then remove from the oven and set aside.  Once cool enough to handle, slice the red pepper into thin strips.
Cover the pastry with baking paper and weights and bake for 15 minutes before removing the weights and paper and returning to the oven until the pastry is a light biscuit colour and firm.  Make sure that any gaps in pastry are patched with extra pastry before you return the shell to the oven to prevent the filling from leaking later.

Whisk the eggs and cream together in a small bowl and season with salt and pepper.
Arrange the vegetables in the tart case and pour over the egg filling.
Add the tomatoes over the top and sprinkle with goats’s cheese.
Bake for 35 minutes in the lower part of the oven until the filling is just set.  Allow to cool a little before cutting into slices and serving.

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