Roasted Vegetable Tart

I used some pre-frozen Tuscan Vegetables for this dish. You know when you go to a farm shop and they have those huge freezers full of loads of varieties of fruit/veg? That's the ones. You could use any frozen veg i reckon, just pick whatever you fancy. Probably best to steer away from tomatoes as they make the base a bit wet. Peppers, mushies, courgettes, onions - all good





You need:

375g pack of Ready Rolled Puff Pastry - from the chiller in supermarkets
4 tablepoons Green Pesto
125g Mozzarella - torn into small chunks
280g Frozen Vegetables - your choice which ones

Pre heat your oven to 200c. Unroll the pasty and square off the sides/edges. Or...you could cut into quarters and make 4 individual tarts. Place the pastry on a large baking sheet and then using a sharp knife, score all the way round the edge of the pastry, 1cm in from the edge. Take care not to cut all the way through.

Spread the Pesto evenly over the tart or tarts), staying inside the border you have created. Now pile the frozen Veg into the middle of the tart.

Cook in the oven for approx 15 minutes, until the pastry just begins to brown. Now scatter the Mozzarella evenly over the top and return to the oven for 7 or 8 minutes to allow the cheese to melt

Serve with some new potatoes or a salad

Feeds 4