Roasted Vegetable & Herb Tart

A rustic puff pastry tart piled high with colourful roasted vegetables and fresh herbs – simple, seasonal and satisfying served warm or at room temperature.

Serves 2–4 (Prep 20 mins, Cook 25–30 mins, plus roasting time if needed)

Ingredients

  • 1 sheet ready-rolled puff pastry (approx. 320g)
  • 300g mixed vegetables (e.g. red onion, courgette, sweet potato, butternut squash, peppers)
  • 1 tablespoon olive oil
  • Salt and black pepper, to taste
  • 2 tablespoons crème fraîche or cream cheese (optional, for the base)
  • 1 teaspoon dried mixed herbs, or a few torn fresh basil or parsley leaves
  • Optional: 1 beaten egg or splash of milk for glazing

Method

  1. Preheat the oven to 200°C / 180°C fan / Gas 6.
  2. Chop the vegetables into bite-sized chunks.
  3. Roast the vegetables: Spread the veg on a baking tray, drizzle with olive oil, season with salt and pepper, and roast for 20–25 minutes until softened and starting to brown. Allow to cool slightly.
  4. Prepare the pastry: Unroll the puff pastry onto a lined baking tray. Score a 1cm border around the edge with a knife (don’t cut all the way through).
  5. Assemble the tart: If using crème fraîche or cream cheese, spread it thinly over the pastry base, avoiding the border. Arrange the roasted vegetables over the top. Sprinkle over dried herbs or scatter fresh ones.
  6. Glaze (optional): Brush the pastry border with egg or milk.
  7. Bake for 20–25 minutes, or until the pastry is golden, crisp, and puffed.
  8. Serve warm or at room temperature with a green salad or couscous.