Roast Red Pepper and Feta Vegetable Tart
Introduction
- Prep time
- 10 minutes
- Cooking time
- 30 minutes
- Serves
- Serves 6
- Summary
- Ingredients:
- 1 sheet of puff pastry
- 1 corn on the cob
- 1 large tomato
- 6 vine tomatoes
- 1 red onion
- 1 courgette
- 1 butternut squash
- 2 sprigs of fresh thyme
- 2tbsp olive oil
- 120g feta cheese
- 110ml Roast Red Pepper Sauce
- 2 garlic cloves
- Salt and pepper to taste
Cooking Method
Preheat the oven to 180°C/fan 160°C/gas 4 and place the puff pastry on a baking tray lined with baking paper.
Line a second tray with baking paper and transfer your chopped vegetables and herbs onto it.
Drizzle with olive oil and add salt and pepper to taste. Stir vegetables until covered.
Cook the vegetables and pastry separate in the oven for 30 minutes or until the pastry is golden brown and the vegetables are cooked (this might take a little longer).
While the pastry and vegetables are cooking, puree the feta, Roast Red Pepper Sauce, and garlic cloves until smooth.
Spread the sauce over the puff pastry base and top with the roasted vegetables and herbs.
Other recipes for your Roast Red Pepper Sauce
Don’t have Roast Red Pepper Sauce?
If you don’t have any of the key Cottage Delight ingredients but love the recipe, perhaps you have one of these tasty alternatives in your kitchen cupboards instead?
