Homepage
Checkout
Total number of items in your trolley 0. Trolley amount £0.00.
Minimum: £25.00
Roasted Veg and Cheeseboard Tart

Roasted Veg and Cheeseboard Tart

By MorrisonsPublished on 08 January 2020Roasted vegetables and cheese make the perfect partners for this tart, ideal for using up those leftovers!
Shop for ingredients

Time and servings

1 hrTotal time
8Servings
20 minsPrep time
40 minsCooking time

Ingredients

  • 500 g of shortcrust pastry
  • 250 ml of double cream
  • 4 eggs
  • 500g leftover roast veg
  • 75g-100g leftover cheese
  • 2 tbsp of parsley
  • 1 tbsp of thyme
  • Salt, to taste
  • Black pepper, to taste

Method

  • Step 1

    Heat the oven to 190C/ 170C fan/ Gas 5. Roll the pastry out to 3-4mm thick and use to line a 24cm loose-bottom tin. Press the pastry into the edges and allow the excess to hang over the sides. Chill in the fridge for 10 minutes.

  • Step 2

    Trim any overhanging pastry, prick the base of the tart with a fork and line with greaseproof paper. Fill with baking beans (or rice) and blind bake for 10-12 mins. Remove the paper and beans and cook for a further 5 minutes. Cool.

  • Step 3

    Whisk the cream with the eggs and season well. Mix in the herbs.

  • Step 4

    Spread the roast vegetables evenly into the tart, pour over the egg mixture and crumble over the cheese. Bake for 20 minutes or until the filling has set.