LADING

Roast Vegetable and Parmesan Pastry Tart

This recipe has a very crisp cheesy pastry and wonderfully sweet vegetables.
The Roquefort is quite strong so if you fancy something a bit milder try smoked gouda.

 

Roast Vegetable and Parmesan Pastry Tart


Large Paddle Board No.3, £24.00

 

Serves 6

Ingredients

For the pastry:
200 g plain flour
100 g butter
100 g grated parmesan
1 egg
½ tbsp Dijon mustard

For the filling:
1 red pepper
300 g butternut squash
1 parsnip
1 sweet potato
½ fennel bulb
1 tsp crumbled dried rosemary and thyme
2 tbsp olive oil
salt and freshly ground black pepper
100 g Roquefort

 

Making the pastry:

Put the butter and flour into a food processor, blitz until you have what looks like breadcrumbs, add the parmesan and give it a quick blast.

Add the egg and mustard and whiz until you have a ball of dough, wrap in cling film and chill for at least one hour.

Warm up to room temperature before using.

It can be kept for three days in the fridge or freezes well for three months.

Preheat the oven to 220C/425F/Gas Mark 7.

Core, deseed and chop the pepper into 3cm squares.

Peel and chop the rest of the vegetables into bite size chunks.

Put all the vegetables into a baking tray with the herbs and oil, season then shake to evenly distribute the oil and seasoning.

Bake in the oven for 40 minutes, turning once about half way through the cooking, they should come out of the oven nicely roast and browned.

Turn the oven down to 200C/440F/Gas Mark 6.

Butter a large flan tin, roll out the pastry and line the flan tin.

Prick the base with a fork, cover with foil and bake for 20 minutes then remove from oven.

Place all the vegetables into the pastry base and crumble the roquefort evenly over the top.

Place back in the oven for five minutes or until the cheese has melted and softened.

Remove carefully from tin, place on a large plate.

Serve with endive and walnut salad.

Print Recipe
Roast Vegetable and Parmesan Pastry Tart
This recipe has a very crisp cheesy pastry and wonderfully sweet vegetables. The Roquefort is quite strong so if you fancy something a bit milder try smoked gouda.
Instructions
  1. For the pastry:
  2. Put the butter and flour into a food processor, blitz until you have what looks like breadcrumbs, add the parmesan and give it a quick blast
  3. Add the egg and mustard and whiz until you have a ball of dough, wrap in cling film and chill for at least one hour
  4. Warm up to room temperature before using
  5. It can be kept for 3 days in the fridge or freezes well for 3 months.
  6. Preheat the oven to 220C/425F/Gas Mark 7
  7. Core, deseed and chop the pepper into 3cm squares
  8. Peel and chop the rest of the vegetables into bite size chunks
  9. Put all the vegetables into a baking tray with the herbs and oil, season then shake to evenly distribute the oil and seasoning
  10. Bake in the oven for 40 minutes, turning once about half way through the cooking, they should come out of the oven nicely roast and browned
  11. Turn the oven down to 200C/440F/Gas Mark 6
  12. Butter a large flan tin, roll out the pastry and line the flan tin, prick the base with a fork, cover with foil and bake for 20 minutes, remove from oven
  13. Place all the vegetables into the pastry base and crumble the roquefort evenly over the top, place back in the oven for 5 minutes or until the cheese is melted and softened
  14. Remove carefully from tin, place on a large plate
  15. Serve with endive and walnut salad
Recipe Notes

Roast Parmesan Tart Lunch Summer time Picnic Sophie ConranRoast Parmesan Tart Lunch Summer time Picnic Sophie Conran

Roast Parmesan Tart Lunch Summer time Picnic Sophie Conran