Autumn has well and truly made its way into my kitchen this week. Nothing quite like roasting up root veggies as the weather starts to cool. Turning them into a tart = instant crowd pleaser!
Joining in again with the lovely Heather of Beauty That Moves. Her kitchen is always such an inspiring place. Go over and say hi, and make sure you check out all the other great kitchens as well!
Want to see what was happening in my kitchen last week? Or the week before?
How to make my Roast Vegetable Tart:
For anyone wanting to make these tarts they are really simple. It's all about the vegetables, so choose things you like and that also roast well.
This time I used sweet potato, pumpkin, zucchini, yellow squash, capsicum, tomatoes cut into wedges, red onions cut into wedges- mixed with some fresh herbs and a little olive oil. Roast until they're cooked through.
Grease your pie dish. I actually use flan baking dishes with a removable bottoms. It makes them really easy to get out.
Blind bake some shortcrust pastry in your greased pie dish (you can use bought or make your own) in a 180 degree C oven. Prick it all over the bottom first. You need to bake for the first 15 mins with some paper on top of the pastry with some weights (baking beads - or I actually use some old dried beans which work great as well). Then remove the weights and paper and cook till pastry is golden.
Spread the bottom of the pastry shell with some pesto (I use some of my homemade pesto), spoon your veges on top. Put the odd spoonful of pesto in amongst the veges as well and bake for another 15 mins or so.
It's yummy eaten hot or cold!
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