Roasted Vegetable Tart

Roasted Vegetable Tart


1. Preheat the oven to 220°C/425°F/Gas Mark 7

2. Heat a large frying pan or wok over a high heat and spray or brush lightly with oil. Add the vegetables to the pan and stir-fry for around 6-8 mins or until they have softened slightly and are nicely coloured

3. Season with salt and pepper and tip into a large bowl

4. Line a large baking tray with baking parchment and place the pastry sheet on top. Trim the edges neatly with a sharp knife to encourage a good rise

5. Leaving a 2cm (¾in) gap around the edge, scatter the cooked vegetables over the pastry

6. Brush the beaten egg around the border of the pastry and bake in the oven for 20 mins

7. Remove the tray from the oven and scatter small chunks of the goat’s cheese over the tart

8. Return it to the oven and bake for a further 10 mins or until the pastry is golden and crisp


Comfort Food Without the Calories, by Justine Pattison, published by Orion Books, £14.99

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


Serve this veggie tart with a fresh green salad


Oil, for spraying or brushing
2 small courgettes, cut into 1.5cm slices
1 red and 1 yellow pepper, deseeded and cut into 2cm (¾in) chunks
1 medium red onion, cut into 12 wedges
320g (11oz) ready-rolled, reduced-fat puff pastry
Beaten egg, for glazing
75g (3oz) soft goat's cheese
Flaked sea salt
Ground black pepper


Time: 10 mins, Cooking time: 35 mins
Serves: 4
Nutrition: 385 cals, Fat 18g (Sat fat 9g)