A simple vegetable tart filled with a medley of thyme-infused roasted Mediterranean vegetables, topped off with vegan salad cheese and sun-dried tomatoes.
Preparation time
overnight
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
- 2 red onions, sliced into rings
- 3 red peppers, cut into quarters
- 3 yellow peppers, cut into quarters
- 3 Portobello mushrooms, sliced
- 1 tbsp chopped fresh thyme
- 3 garlic cloves, crushed
- 4 tbsp olive oil
- 2 aubergines, sliced
- 2 courgettes, sliced
- 200ml/7fl oz balsamic vinegar
- 50–100g/1¾–3½oz soft light brown sugar
- 12 sun-dried tomatoes, rehydrated in boiling water and drained
- 500g/1lb 2oz vegan ready-rolled puff pastry
- maple syrup, for brushing
- plant-based milk, for brushing
- 100g/3½oz plant-based salad cheese, diced
- 2 bunches fresh basil, leaves picked
Method
Place the onions, peppers, mushrooms, thyme and garlic in a roasting tin and drizzle over the oil. Stir to coat the vegetables in the oil and then roast for 30 minutes until soft and blistered.
In a dry griddle pan, grill the aubergine and courgette strips on both sides until cooked through. You may need to do this in batches.
Heat the balsamic vinegar and sugar together in a small saucepan until the sugar has dissolved. Put the sun-dried tomatoes in a bowl and pour over the balsamic. Leave to steep until cold.
Lay the sheet of pastry on a lined baking sheet and score a 1cm boarder around the edge. Arrange all the cooked vegetables in the centre of the pastry, up to the edge of the boarder.
Bush the pastry edge with a little maple syrup and plant milk and roast for 20–25 minutes until golden and risen.
Once removed from the oven top with the cheese, basil leaves and the sundried tomatoes. Cut into slices and serve.