ROAST ‘VEG‘ AND‘ SALSA‘ VERDE‘ TART

Preparation time 15 mins Cooking time 1 hour 20 mins

Serves 4

1 swede, cut into 3-4cm pieces 300g beetroot, cut into wedges Sea-salt flakes and freshly ground

black pepper, to season

2 Tbsp olive oil

2 red capsicums, roughly chopped 1 red onion, cut into wedges 4 sprigs thyme

2 Tbsp red wine vinegar

1 sheet frozen puff pastry, thawed 1 free-range egg, beaten

150g herb and garlic cream cheese,

so ened

250g crème fraîche

SALSA VERDE

1 bunch flat-leaf parsley,

leaves picked

1 bunch mint, leaves picked 1 Tbsp capers

1 tsp dijon mustard

1 Tbsp red wine vinegar

1/2 cup olive oil

STEP 1 Preheat oven to 180 C fan-forced (200 C conventional). Put swede and beetroot on a baking paper-lined oven tray. Season, drizzle with oil, then roast for 20 minutes. Toss, then add capsicum, onion and thyme. Roast for a further 30-40 minutes, or until swede and beetroot are charred at the edges and cooked through. Pour over vinegar, toss and cool.

STEP 2 Cut pastry into a 30cm round and put on a baking paper-lined oven tray. Use back of a knife to mark a border 2cm from edge, then use a fork to prick centre all over. Brush with egg and bake for 20 minutes, or until puffed and golden, pushing down middle if it puffs up. Cool.

STEP 3 For salsa verde, whizz all ingredients in a food processor until smooth. Season.

STEP 4 In a bowl, mix together cream cheese and crème fraîche. Season with pepper.

STEP 5 Put pastry circle on a serving pla er, then spread cheese mixture over the middle. Pile on roasted veg. Spoon over salsa verde and place the remainder in a bowl. Serve.