What you'll need:
- 1 courgette, trimmed and chopped into chunks
- 1 fennel, fronds trimmed, and cut into chunks
- 2 whole peeled garlic cloves
- 2 tbsp olive oil
- 10 cherry tomatoes
- 4 sprigs of thyme
- 320g sheet of ready made puff pastry
- Plain flour for dusting
- 1 egg yolk, beaten
- 150g soft goats’ cheese
- Salt and pepper
Time: 1 hour
Take a roasting tray, and add the courgette, fennel, and garlic cloves. Drizzle well with oil, and give them a good mix. Top with the sprigs of thyme, and roast in an oven at 180C for 20 minutes until the veggies are starting to go tender. Remove from the oven, and discard the thyme.
Increase the oven temperature to 200C. Lay the pastry onto a baking tray, and brush the edges with beaten egg. Scatter the roasted vegetables over the pastry (within the border of the egg wash), and crumble the goats’ cheese over the top. Drizzle with more olive oil, and season well with salt and pepper.
Cook in the oven for 20-25 minutes, or until the pastry is golden and puffed up, and the vegetables are cooked and the cheese has melted. Cut into quarters, and share with your mates.
For the perfect wine pairing, crack open a bottle of the Vinedos de los Vientos 'Notos' Nebbiolo 2016 This is a wine that was built for roasted vegetables and goats' cheese! Enjoy!
There you have it -- a quick recipe for Roast Vegetable and Goats’ Cheese Tart!
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