Roast vegetable tart

Sometimes you need an easy meal, using ingredients you’ve got already in the house.

This roast vegetable tart uses ready-made puff pastry and makes a simple, light lunch for 2-3 people.


  • 1 x pack of ready made puff pastry
  • Small assortment of vegetables: We used half an aubergine, half-a-dozen thinly sliced chestnut mushrooms, half of a red bell pepper and a few chopped spring onions
  • 2-3 tablespoons of pesto (in the UK? Try this vegan pesto from Sacla)
  • Balsamic glaze, which is the thick, syrupy version of balsamic vinegar. If you’re in the UK, Sainburys, Tesco and Asda all sell this.


  1. Pre-heat your oven to 200ºC/400ºF.
  2. Roll out your puff pastry straight onto a baking sheet. Spread a thin layer of pesto on it, leaving a 2-3cm gap around the edges.
  3. Arrange your vegetables on top, season them with salt and pepper, and drizzle with a little balsamic glaze. Hint: don’t overload it with veg or it’ll take longer to cook. The pastry will probably go soggy too as the heat won’t properly cook through the base under all the vegetables.
  4. Cook for 15-20 minutes until the pastry is golden and crispy.
  5. Slice, serve and enjoy x


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3 thoughts on “Roast vegetable tart

  1. Pingback: Savoury vegetable crumble | Peveril Blog

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