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Prep time
20 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
The perfect way to combine flavourful, wholesome ingredients into a great tart for lunch, dinner or your next picnic.
https://www.millymollyandme.com/goats-cheese-and-roasted-vegetable-tart/ —Jane Georgiades
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Ingredients
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1
red capsicum
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175 grams
cherry tomatoes, whole
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3
large eggs
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300 milliliters
cream
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150 grams
goats cheese
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3 tablespoons
dill, chopped
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2
sheets ready rolled puff pastry
Directions
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Preheat the oven to 200°C. Lay the vegetables on a baking sheet lined with baking paper and sprinkle them with olive oil. Roast until tomatoes have started to collapse and the capsicum is starting to caramelise. Allow to cool slightly.
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Beat the eggs with the cream. Mix in the dill. Line a 24cm flan tin or dish with the two sheets of ready rolled puff pastry.
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Top the pastry with the roasted vegetables. Fill the tart with the egg, cream and dill mixture. Sprinkle with crumbled goats cheese.
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Bake in the preheated oven (200°C) for about 30 minutes until golden and puffy.
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Serve with a lovely salad.
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