Mediterranean tart

 

Ingredients

280 g puff pastry
200 g courgettes, sliced
​​1 large red pepper, cored, seeded, cut into pieces
1 large yellow pepper, seeded, seeded, cut into pieces
1 red onion, cut into 2 cm pieces
4 cloves garlic, sliced
​​2 sprigs rosemary, leaves picked and chopped
4 sprigs thyme, leaves picked
Olive oil spray
1 tbsp semi-skimmed milk
100 g cherry tomatoes, halved
75 g goat cheese, crumbled
Salt and freshly ground black pepper

How to:

Cut the puff pastry sheet into 25 x 28cm/. Place it on a baking tray lined with baking paper and trace a border from the edge all the way around. Prick the pastry inside the edge using a fork. Leave the pastry to rest in the fridge for about an hour.
Preheat the oven to 220 degrees fan-forced.
Place the courgettes, pepper and red onion in a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking paper, place the vegetables on top and drizzle with olive oil.
Brush the puff pastry all over with milk and sprinkle with a little salt. Bake in the middle of the oven, with the tray with the vegetables on top, for 15 minutes, rotating both trays halfway through to ensure even colour. Remove both trays from the oven and reduce the temperature to 160 degrees. Set the vegetables aside.
Press the inside of the pastry down and return to the oven for 25 minutes to get an extra crispy base.
Remove the tart base from the oven and increase the temperature to 200 degrees. Place the roasted vegetables on the puff pastry base, scatter the cherry tomatoes and goat cheese and season with salt and pepper.
Bake for 20-25 minutes until the vegetables are cooked and the cheese is soft and browned at the edges. Cut the tart into quarters and serve.