Roast Vegetable Tart – Better Food x Jenny Chandler

Bristol-based cook and food writer Jenny Chandler brings you this seasonal take on a Roast Vegetable Tart, in collaboration with Better Food.

Chandler calls the recipe perfect for the changeable weather of autumn, and says the tart can be served warm or cold.

“The shallots are key to giving a sweet depth to the tart but the other vegetables can be swapped in and out – aubergines and red peppers work well. Leave the skin on the vegetables, scrubbing really well to remove any grit. Put the pastry in the fridge to thaw for a few hours/overnight. Pre heat the oven to 220 C,” says the chef.

Ingredients

300g small beetroot, scrubbed
Leaves from a large sprig of thyme
4 tbsp olive oil
300g carrots, well scrubbed, or peeled if you prefer
300g shallots, halved through the root and skins removed
300g frozen puff pastry
2 tbsp flour for rolling out
1 large egg
250g ricotta cheese
100g crumbled feta (or any grated, random leftover cheese)
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
Salt and plenty of black pepper

Method

1. Quarter the beetroot; pack into a small foil parcel with the thyme and 1 tbsp of olive oil. Roast for about 45 minutes until just tender.

2. Halve the carrots lengthwise to be about the thickness of your thumb. Take a large roasting tray, toss the carrots and shallots around in the remaining oil, and add a pinch of salt and pepper. Roast for 30 minutes until tender and beginning to caramelize, giving everything a stir after 15 minutes to cook evenly.

3. Roll out the pastry to a 25 x 30 cm rectangle on a flour-dusted surface.

4. Slide the pastry onto an oven tray, carefully score a frame about 3-4 cm from the edge and poke a few holes inside the frame with a fork. Bake on the top-shelf of the oven for 15 minutes until golden.

5. Mix the egg, ricotta and cheese. Season with plenty of black pepper and salt if necessary.

6. Once your vegetables are ready, spread the cheese mixture over the base of the tart and arrange the vegetables on top.

7. Bake in the oven for ten minutes until the pastry is as crisp and brown as you dare.

Serve hot or cold, splashed with a little extra virgin olive oil, balsamic vinegar and seasoning.

Doubling up

“It’s always worth roasting a batch of extra vegetables whilst the oven is on. These will keep for at least three days in the fridge, great for packed lunches and simple meals. Serve your veg hot or cold, piled onto simply-cooked quinoa or bulgur wheat with this delicious dressing,” says Chandler.

Whipped tahini, shallot and lemon dressing

“Whilst you can mix this together with a fork you will get a much lighter, frothier texture with a blender or small food processor. Blend 120g tahini with three or four of your roasted shallots (or one clove of raw garlic for a zingier version), juice of half a lemon, one tbsp extra virgin olive oil, pinch of salt and about 100ml of water.”