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Roasted root vegetable tart recipe
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Ingredients:
  • 225g plain flour
  • 125g chilled butter, chopped
  • 1 Free Range Egg yolk
  • 20.00 gm chilled water
  • 2 baby beetroot, ends trimmed
  • 250g vine-ripened cherry tomatoes
  • 400g Kent pumpkin, cut into 3cm pieces
  • 1 bunch Dutch carrots, ends trimmed
  • 1 leek, pale section only, thickly sliced
  • 6 Free Range Eggs, lightly whisked
  • 125ml cream
  • 60g cheddar cheese
  • ½ zucchini, thinly sliced lengthways
  • 50g goat’s cheese, crumbled
  • Thyme sprigs, to serve
Instructions:
  • In a food processor, combine the flour and butter until the mixture looks like fine breadcrumbs. Add the egg yolk and water. Pulse until the dough just forms, adding more water if necessary. Transfer the dough to a lightly floured surface and gently knead until smooth. Shape into a disc, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Preheat the oven to 200°C. Individually wrap each beetroot in foil and place them on a baking tray. On a separate lined baking tray, lay out the tomatoes, pumpkin, and carrots in a single layer. Give everything a light spray of olive oil and season. Roast the wrapped beetroot for 10 minutes, then add the tomato mixture to the oven. Roast all together for 20 minutes, or until the beetroots, pumpkin, and carrots are tender, and the tomatoes start to collapse.
  • Roll out pastry on a lightly floured surface into a 3mm-thick disc. Line a 24cm fluted tart tin with removable base with the pastry, trim excess with a small sharp knife, and chill in the fridge for 15 minutes.
  • Begin by heating a medium frying pan over medium heat until warm. Coat the pan with olive oil spray. Add the leek and cook, turning occasionally, for 3-4 minutes or until the leek is tender. Allow the leek to cool slightly before moving on.
  • Prepare the pastry by lining it with baking paper and filling it with pastry weights or rice. Bake for 20 minutes until light golden. Then, remove the paper and weights or rice and bake for an additional 10 minutes. Finally, reduce the oven temperature to 160°C.
  • In a medium bowl, combine eggs, cream, and cheddar. Season with salt and pepper. Peel and cut beetroot into halves, wearing gloves to prevent staining. Layer beetroot, pumpkin, carrot, leek, and zucchini in a tart case. Pour egg mixture over the vegetables. Sprinkle with goat's cheese before baking.
  • Bake for 30-35 minutes until the filling is perfectly set. Rest for 5 minutes to cool slightly before serving.
  • Place the tart on a beautiful serving platter. Generously adorn with ripe tomatoes and fragrant thyme. Cut into elegant wedges and serve at the perfect temperature to indulge in the delicious flavors.

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