SUMMER VEGETABLE TART

A super easy summer tart using ready-made puff pastry, seasonal vegetables, goats cheese and finished with a drizzle of honey. Perfect for a picnic, lunch or light dinner. Serve with a crisp green salad.

Hot honey or chilli honey is available from specialty food stores however chilli flakes and regular runny honey will do the trick.

Serves 3-4

INGREDIENTS

1 red onion, cut into wedges
1 red capsicum, cut into chunks
3 tablespoons olive oil
1 tablespoon red wine vinegar
½ teaspoon caster sugar
3 tablespoons pesto
2 cloves garlic, chopped
40g parmesan, finely grate
150g goats cheese
400g frozen puff pastry
1 courgette, thinly sliced
150g cherry tomatoes, halved
4 asparagus spears, cut into thirds
1 size 7 egg, whisked
2 tablespoons hot honey or honey and add chilli flakes
Sea salt
Cracked pepper 

METHOD

Heat the oven to 190ºC regular bake. 

In a roasting dish, toss together red onion, capsicum, 2 tablespoons of olive oil, red wine vinegar and caster sugar. Roast for 25 minutes or until tender. Then set aside to cool.

In a bowl, mix together the pesto, garlic, cheeses and cracked pepper.

Roll the puff pastry into a rectangle roughly 25x20cm in size then place on a lined oven tray.

Top with blobs of the cheese mixture, making sure to leave a border around the edge, roughly 2-3cm in width.

Top the tart with the roasted vegetables, sliced courgettes, cherry tomatoes and asparagus. Drizzle over the remaining 1 tablespoon of olive oil and season with salt and pepper. Brush the edges with the whisked egg and bake for 20-25 minutes or until the pastry is golden brown. 

Just before serving, drizzle with a little hot honey.