Winter Roast Veggie Tart with Pesto

I heart tart, but it’s usually in the too complicated basket for me to make at home. BUT, I did manage to make this one up and I found it surprisingly easy! I wanted the comfort of roasted veggies and decided to throw it in a tart shell to make it feel a bit more special. It’s healthy, delicious, pretty to look at and really easy to pull together.

THE VEGGIES

Roast all your veggies at 200 celcius. Cover them in olive oil, salt and dried italian herbs (thyme, basil, oregano). get your hands in there and make sure they are evenly covered.

Pumpkin/sweet potato/potato/beetroot goes in for about 20-25min when cut  approx 1cm cubed

Cauliflower/ zucchini goes in for 15/20min

While veggies are baking make the pastry for the tart shell.

THE PASTRY

2 cups whole wheat flour

9-12 tbsp butter

1/4 cup iced water

Rub the butter through the flour until it resembles fine bread crumbs. Add iced water little by little mixing with a knife. You don’t want the butter to get too warm from your hands. Roll into a ball and refrigerate for 30min. Roll out pastry between two sheets of baking paper til it’s big enough to fill a pie tray. Pop back in fridge for 15min. Cover pastry with baking paper and fill the tart shell with baking beads or in my case dried chick peas. Bake for 15min at 180C, then remove the baking beads/baking paper and pop it back in for 5min to let it crisp and brown.

(Or to make it even easier, buy a pre-made tart shell)

THE PESTO

Your recipe or from a jar (again, to make it much easier)

METHOD

Mix pesto and roasted veggies together, scoop the mixture into the tart shell, top with some grated cheese (or chunks of feta) and bake for 10min at 180C. You are basically just warming and melding all the flavours of pesto and cheese together.

Serve hot with some fresh herbs or rocket to top it off.

Voila!