Roast vegetable and two cheese tarts recipe
Roast vegetable and two cheese tarts recipe from Vicky11 |
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Ingredients1 small courgette½ red pepper 1 small red onion 1 small sliced butternut squash 3 tbsp olive oil 1000g goat’s cheese 50g grated matured cheddar 100ml milk 2 eggs 1 tbsp double cream 1 packet short crust pastry 100g Mix salad leaves 3 tbsp olive oil 1 tsp balsamic vinegar |
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Method1. Drizzle roasting tin with olive oil and heat in the oven for 10 minutes. Place the vegetables in a hot roasting tin and lightly roast for 10 minutes. Leave to cool.2. When the vegetables are cool, cut into little dice pieces. 3. Roll out the pastry to line 4 tart tins (12cm in diameter). Bake blind at 200C/gas 6 for 20 minutes. Leave to cool. 4. Scatter the roast vegetables in the baked tart cases. Break goat cheese into small pieces into the tart cases. 5. Beat eggs, milk and cream together. Divide the mixture between the 4 tart cases. Sprinkle with grated Cheddar. Season with salt and pepper. 6. Bake in pre heated oven at 180C/ Gas 5 for 20 minutes till the cheese all melted and golden brown. 7. Dress salad leaves with olive oil and balsamic vinegar. Place a warm tart on a plate. Garnish with dress salad leave and olive oil and balsamic vinegar. | |||||||||||||||||||
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