Roasted vegetable tart with Apetina®
Summery veggie dinner

Roasted vegetable tart with Apetina®

  • Cook: 45 min
  • Servings: 4


What you need:

  • 320 g shortcrust , ready rolled
  • 2 tbsp onion or tomato chutney
  • 200 g (1 pack) Apetina® White cheese slice natural
  • 3 large tomatoes
  • 1 yellow pepper
  • 1 courgette
  • 0.5 tsp dried oregano
  • 1.5 tbsp olive oil


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


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.

1. Pre-heat your oven to 200˚C / 180 ˚C fan / gas mark 6

2. 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.

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

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

5. Sprinkle with oregano, salt & pepper and a drizzle of olive oil.

6. Bake in the centre of your oven for 40 to 45 minutes.


Want a plateful of


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