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.
