Roasted vegetable tart with Apetina®
Summery veggie dinner

Roasted vegetable tart with Apetina®

  • Cook: 45 min
  • Servings: 4

Ingredients

  • 2 tbsp onions or tomato chutney
  • 200 g (1 pack) Apetina® Slice Natural
  • 3 large tomatoes
  • 1 yellow pepper
  • 1 courgette
  • 0.5 tsp dried oregano
  • 1.5 tbsp olive oil

Twist

If the vegetables have released too many juices, drain by holding a plate on top.

Serving

Serve with a green salad on the side.

Quiche, pie or tart. No matter what you call it, this roasted vegetable tart makes for a delicious, light lunch or dinner served both warm and cold.

Pre-heat your oven to 200 ̊C / 180 ̊C fan / gas mark 6. Unroll the pastry and place in a 23cm pie tin, keeping its baking paper on the base. Trim any excess edges with scissors to fit the tin.

Cut all the vegetables and the Apetina® cheese into thin slices.

Spread the bottom of the pie with the chutney. Place a few Apetina® slices over the chutney, then layer all the vegetables and remaining slices over the chutney, then layer all the vegetables and remaining Apetina® over the top.

Sprinkle with oregano, salt & pepper and a drizzle of olive oil. Bake in the centre of your oven for 40 to 45 minutes. Let cool for a bit, then serve.