Oven Roasted Vegetables and Pesto Tart

chef hat
Easy
tray
4 Tarts
clock
18 minutes bake time

Lightly cooked and tossed in butter with fresh herbs stirred through. You can use them with sweet or savoury fillings.


Ingredients

  • Small check mark in a circle icon Jus-Rol™ Shortcrust Pastry Sheet
  • Small check mark in a circle icon 1/2 Butternut squash
  • Small check mark in a circle icon 1 Leek
  • Small check mark in a circle icon 1 Red pepper
  • Small check mark in a circle icon 1 Yellow pepper
  • Small check mark in a circle icon 15ml Olive oil, for drizzling
  • Small check mark in a circle icon A few sprigs of rosemary
  • Small check mark in a circle icon 2tbsp pesto
  • Small check mark in a circle icon Egg, beaten to glaze
Equipment required
  • Baking paper
  • Baking Sheet
  • Pastry Brush

Method

  1. Preheat oven to 200°C (180°C for fan assisted ovens)/Gas M6.
  2. Cut the vegetables into evenly sized chunks & lay on a baking sheet along with the sprigs of rosemary. Drizzle lightly with olive oil and place into a preheated oven to cook until just tender approximately 20-30 minutes. Allow to cool.
  3. Unroll the pastry sheet and cut into 4. Spread each quarter with the pesto leaving a 2-3cm boarder all the way around.
  4. Scatter the cooled roasted vegetables over the pesto. Brush pastry boarder with beaten egg and fold up the edges to contain the filling. Place in a preheated oven for 15- 18 minutes until border is golden brown. Serve immediately.