Roasted Vegetable Tart

Name: Roasted Vegetable Tart
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1 sheet puff pastry; 1 zucchini, sliced; 1 red pepper, sliced; 1 red onion, cut in wedges; 200g cherry tomatoes; 150g cream cheese; 1 handful fresh thyme; 2 cloves garlic, minced; 3 tbsp olive oil; 1 egg, beaten for glazing; 50g parmesan, grated

A free-form rustic tart of roasted vegetables on herbed cream cheese pastry — beautiful and satisfying.

Total time

65 min

Prep

35 min

Cook

30 min

Difficulty

easy

Cuisine

Vegetarian

vegetarian

Ingredients

1 sheetpuff pastry

1zucchini, sliced

1red pepper, sliced

1red onion, cut in wedges

200gcherry tomatoes

150gcream cheese

1 handfulfresh thyme

2 clovesgarlic, minced

3 tbspolive oil

1egg, beaten for glazing

50gparmesan, grated

Instructions

Toss all vegetables with olive oil, season and roast at 200C for 25 minutes.

Mix cream cheese with garlic and thyme.

Unroll puff pastry onto a lined baking tray.

Score a 2cm border around the edge.

Spread cream cheese mixture inside the border.

Arrange roasted vegetables over cream cheese.

Brush border with egg, scatter parmesan over vegetables.

Bake at 200C for 25 minutes until pastry is golden and puffed.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

363

Protein

11g

Fat

30.1g

Carbs

13.8g

Fiber

Sodium

359mg

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★★★★★

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