Roasted vegetable tart

Serves: 4

Roasted vegetable tart

This is my favourite combination of vegetables but you could add some cubes of butternut squash or sweet potato instead of the carrot. Just stick roughly to the quantities; any more vegetables and the underside of the pastry won’t cook through. The cheese is optional and goats’ cheese, smoked mozzarella or reblochon are delicious too.


  • 1 red onion, peeled and cut into eight wedges
  • 1 red pepper, deseeded and roughly chopped
  • 1 yellow pepper, deseeded and roughly chopped
  • 2 carrots, peeled and cut into 5mm thick rounds
  • 5 tablespoons olive oil
  • 2 aubergines, topped and tailed and roughly chopped
  • 2 large courgettes, topped and tailed and cut into 5mm thick rounds
  • 125g cherry tomatoes, halved
  • 375g ready rolled puff pastry
  • 200g Taleggio cheese, cut into 3mm thick slices
Roasted vegetable tart


  1. Heat the oven to 200˚c, fan oven 180˚c, mark 6. Place the onion, peppers and carrots in a roasting tin and toss with 2 tablespoons of the oil. Season with salt and ground black pepper. In a separate roasting tin mix together the aubergines and courgettes and toss with the remaining oil. Season well with salt and pepper. Roast the vegetables in the oven for about 45-50 minutes or until golden and soft, giving them a good stir halfway through cooking. Don’t be tempted to roast the vegetables in one tin-they will steam and go soggy.
  2. Unroll the pastry and line a roasting tin, about 30 x 20cm, leaving the sheet of paper on the base as it helps to lift out the tart from the tin after cooking. Prick the base of the pastry with the prongs of a fork. Tip the vegetables into the tin and scatter over the tomatoes. Arrange the cheese over the vegetables. Bake in the oven for 35-40 minutes or until the pastry is puffy and golden. Serve warm.
Roasted vegetable tart