Simple and delicious: Roasted Vegetable Cheddar Tart Recipe

The puff pastry and caramelised onion base are canvas for you to experiment on.

This tart features red and white onion wedges with cheddar cheese. Try different cheeses, maybe goat’s cheese, parmesan or feta.

You can also choose your favourite seasonal vegetables. Mix and match between carrots, pepper, courgette, cherry tomatoes, beetroot, fennel, aubergine, mushroom and butternut.

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Roasted Vegetable Cheddar Tart Recipe

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Recipe by Petrus Madutlela Course: LunchCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

20

minutes

A simple, yet delicious roast veg tart with a tang of cheddar cheese.

Ingredients

• 1 packet frozen puff pastry, thawed

• 2 tablespoons olive oil

• 4 brown onions, finely sliced

• 2 red onions, cut into 6 wedges

• 2 small carrots, quartered along the length

• 1 red pepper thickly sliced

• 1 courgette, trimmed and sliced into wedges

• 1 tablespoon brown sugar

• 2 teaspoons balsamic vinegar

• 100 g mature cheddar cheese, sliced to approx. 4 mm thick

• Small bag baby salad leaves

• Seasoning to taste

Method

• Preheat oven to fan 180°C.
• Put the red onion, carrots, pepper and courgette into a roasting tray and drizzle over a tablespoon of olive oil, then mix to coat all the vegetables in the oil. Roast in the oven for 15-20 minutes. Set aside to cool slightly.
• Heat the oil in a large frying pan over a medium heat. Add the sliced onions and cook for 10 minutes, until they soften.
• Add the brown sugar, vinegar and seasoning and continue cooking for another 5 minutes. Remove from the heat, leave to cool slightly.
• Roll out the puff pastry to a rectangle of approx. 20cm x 30cm, about 5mm in thickness. Crack the egg into a cup & mix. Brush egg over the outer edges of the pasty, to give an egg wash border of approx. 4 cm. Scatter the caramelised onions over the pastry within the egg glaze border. Top with the onion wedges, carrots, courgette, pepper and cheddar slices..
• Bake for approx. 25 minutes, until the pastry is crisp and puffed.
• Scatter with salad leaves and serve the tart warm, with a green salad on the side.

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