Roasted Mediterranean Vegetable Tart

laughing as I type the word tart, grow up Luce

feeds 4 people
takes approx. 40 minutes in total.

1 sheet of puff pastry (I used ready rolled)
Vegan pesto (I used Sacla free from basil pesto)
3/4 red onion (sliced into rings)
1 courgette (sliced)
15 cherry tomatoes approx. (Halved)
1 red pepper (sliced into rings)
1 aubergine (sliced)
Oil of choice (I used avocado oil spray)
“egg” wash (2 tablespoons of almond milk plus 1 teaspoon of maple syrup)
salt and pepper
sprinkle of chilli flakes

1. Preheat oven to 200°C/390°F, and oil a flat baking tray.
2.Put the onions, tomatoes, peppers, courgettes and aubergine on a separate tray and roast for 20 minutes.
4.Unroll your pastry sheet and lay on a greased baking sheet.
5.Score the pastry with a sharp knife about 1cm from the edge, then spread your pesto all over (within the 1cm scored line)
6.Add your roasted vegetables to the pastry, season with salt, pepper, spray of avo oil and a sprinkle of chilli flakes. Then brush the borders with the “egg” wash.
9. I added a few little dollops of pesto over the veg and then bake for 12 – 15 minutes, until the borders are risen and golden brown.

Enjoy! – share and tag your creations with me on Instagram @lucyhosier


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