At the end of the grocery week, the vegetable drawer in the fridge includes some vegetables I didn’t get around to using during the week. This is a great way to use up those delicious veggies without resorting to making soup!
Ingredients for 4 servings
|500g||puff pastry, ready roll|
|1 tbsp||plain flour|
|200g||marrow or courgette, cubed|
|200g||butternut squash, cubed|
|20g||black pitted olives|
|2 tbsp||extra virgin olive oil|
|salt and pepper|
(Example ingredient amounts given, adjust accordingly to your requirements)
- Pre-heat your oven to 190°C fan/400°F .
- Place the cubed potato, aubergine, marrow/courgette, garlic bulb and butternut squash into a large roasting tray, season to taste and add a few sprays of oil before baking for approximately 30 minutes or until cooked and golden brown.
- Line a baking sheet with baking parchment and roll the puff pastry to the size of your baking sheet.
- Carefully place the puff pastry onto the baking sheet and prick the surface of the pastry all-over with a fork.
- Bake for 20-30 minutes until the pastry is cooked through and golden brown on the bottom (no soggy bottom here!).
- The puff pastry will have risen during baking, so place it onto a large plate or chopping board upside down.
- As the pastry cools a little, place the baked vegetables into a bowl along with the olives, artichokes, sliced tomato and fresh basil.
- Slice the top off the roasted garlic bulb and squeeze the garlic pulp into the bowl before adding a drizzle of extra virgin olive oil and a squeeze of lemon.
- Toss the vegetables before arranging them onto the pastry base.
- Crumble the feta over the warm tart and serve immediately.
- The ready made puff pastry I used was Vegan-friendly.
- Feel free to use other vegetables. Carrots, beetroots and mushrooms would be a lovely addition.
- Swap the feta for a creamy ball of mozzarella and drizzle with a little aged balsamic vinegar.