Published On: Fri, Nov 1st, 2019

Roasted vegetable tart

Few dinners are simpler or more satisfying when you don’t fancy spending hours in the kitchen than a puff pastry-based vegetable tart. You can use any vegetables you have to hand to customise it to your own taste for a deliciously easy dinner.

Vegan Roasted Vegetable Tart

Vegan Roasted Vegetable Tart

Few dinners are simpler or more satisfying when you don't fancy spending hours in the kitchen than a puff pastry-based vegetable tart. You can use any vegetables you have to hand to customise it to your own taste for a deliciously easy dinner.

Course Dinner
Cuisine British
Keyword autumn vegan, healthy vegan, savoury vegan, vegan, vegan dinner, vegan lunch, vegan tart
Total Time 1 hour
Servings 6 people
Author Alpro

Ingredients

  • 360 g Jus-Rol puff pastry vegan

For the roasted vegetables:

  • 2 red onions sliced into 8 wedges
  • 2 leeks sliced into 1cm chunks
  • 2 garlic cloves peeled and thinly sliced
  • 1 red pepper sliced into 2cm strips
  • Few sprigs thyme
  • 2 tbsp rapeseed oil
  • 1 tsp chilli flakes optional

For the filling:

  • 2 400g tins butterbeans drained
  • 200 g Alpro Plain No Sugars Big Pot
  • 1 garlic clove peeled
  • 1.5 tbsp tahini optional
  • 1 lemon juice and zest
  • Flat leaf parsley to serve

Instructions

  1. Preheat the oven to 200C/180Cfan/ gasPut the vegetables in a large flat oven tray and drizzle over the thyme and oil. Season with salt and pepper and chilli flakes if using. Roast in the oven for 45 minutes until cooked through and a little golden. Set aside.
  2. Meanwhile, unroll the pastry and score a 1cm border around the edge. Bake below the roasted veg for 20 minutes until puffed, cooked through and golden. Remove and leave to cool.
  3. When everything is in the oven, put the filling ingredients into a blender or processor and blitz together. Season to taste.
  4. When the pastry and vegetables are cooked, gently press the pastry middle down, it should then give you a raised border. Put the tart on a serving board, and spoon on the butter bean base. Top with the roasted vegetables, then sprinkle on a little parsley.

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