roast vegetable and manchego tart
makes 12
preparation time:45 minutes
cooking time:15-20 minutes
ingredients
1 red pepper, cut into thick chunks
2 yellow peppers, cut into thick chunks
160g courgettes, sliced lengthways
2 garlic cloves, sliced
1 tbsp olive oil
250g fresh puff pastry
1 egg, beaten
225g packThe Co-operative Truly Irresistible piccolo cherry tomatoes on the vine
100g The Co-operative whole Kalamata olives in brine (340g jar)
A good handful torn fresh basil
75g The Co-operative Truly Irresistible Manchego cheese, finely grated (175g pack) |
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method
Preheat the oven to gas mark 7/220°C/fan200°C. Combine the peppers, courgettes, garlic and olive oil in a large roasting tin and season to taste. Roast for 30 minutes, shaking the tin occasionally, until the vegetables are lightly charred and softened. Allow to cool a little.
Meanwhile, roll the pastry into a 33cm square. Trim to fit a same-size baking sheet. Put pastry on greaseproof paper and place on the sheet. Score a rim 2cm from the edge, brush edges with egg and scatter them with half the cheese. Chill for 15 minutes.
Spoon the vegetables over the centre of the tart. Scatter over half the basil. Top with the tomatoes and olives, and bake in the oven for 15-20 minutes, or until the pastry is crisp and golden. Scatter over the remaining basil and cheese.
Serve with a fresh green salad.
nutritional values (approx. per serving)
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calories |
fat |
sat fat |
sugars |
salt |
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301 |
20.5g |
1.6g |
6.4g |
1.6g |
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