Easy Roast Vege Tart + Welcome to Peppermint Tea

Intro Time

Yay! First blog post! Ok so lets start with some introductory stuff. My name is Jess, I am 20, love to cook and am vegan. I want this blog to be a way to help make veganism easy for those just starting out and a way to help me remember what I have been cooking. I like to be creative when I am cooking which means that I don’t usually measure things, which can be difficult when it comes to sharing recipes.

Here’s to the start of something great for both you and me. Let’s get cooking!

Roast Vege Tart

So amongst liking to be creative and liking to cook I am a rather lazy cook. I like things to be quick and easy. What better way to welcome you all than sharing an easy, delicious roast vege tart. You can make the pastry from scratch if you wish but I was running out of time so I just bought some frozen puff pastry from the supermarket. If you read the ingredients you can find some vegan options.

Laying the pastry: Make sure every part of the tin is covered so nothing can escape

My first layer of potato 🙂

Finished cooked tart

Ingredient

• 1 Large Kumara (Sweet Potato)
• 2 Medium Potatoes
• 1 Large Zuccini
• 2 1/2 Sheets of Puff Pastry
• 200g canned tomatoes
• drizzle of oil (I used Rice Bran Oil)
• 2 Medium Beetroot (cooked)
• 1/2 Medium Eggplant

Method

1. Pre-heat oven to 180C on fan bake. Separate the pastry sheets so that they can defrost and place the unused sheets back in the freezer.
2. Line a baking tray with baking paper and set aside.
3. Slice all the vegetables thinly (about 5mm thick) so that they will be cook through when in the oven.
4. Once the pastry has defrosted enough so that you can shape it without it cracking, start laying the pastry in the tin. You want the pastry to go up the side of the tin a bit to give the tart an edge. Make sure you press down where the pastry over lays so that it isn’t too thick and so that the pastry pieces bind a bit. I cut strips to fill in the edges of the tin and made them over lap the base a bit so that I could press the pieces together.
5. Now for the fun part, you want to layer the vegetables in the pan so that each layer is as covered as possible. I started with the harder vegetables first. So, potato, kumara, beetroot, zuccini, eggplant, then another layer of kumara.
6. Spoon the tomato over the top and drizzle with oil.
7. Bake in the oven for about 35-40mins or until the top is brown and the edges of the pastry looks puffy and cooked.
8. Leave to cool for a few minutes before serving to avoid burning your face off. I served it with a beetroot hummus dip which i will post at a later date. However it is just as good with a simple tomato sauce, hummus or even by itself.