Roasted vegetables and Spring Onion Creamy Sheese Tart


About this recipe:
Prep. time 10 minutes | Cooking time 40-55 minutes | Preheat 200°C | Serves 4-6


Roasted vegetables and Spring Onion Creamy Sheese Tart

Ingredients

  • ¾ to a whole 255g tub of Spring Onion & Cracked Black Pepper Creamy Sheese
  • 3 medium red onions
  • 3 peppers
  • 170g small button mushrooms
  • 2 tablespoons tomato paste
  • 25g bunch of fresh basil
  • Salt and pepper to taste
  • 320g short crust pastry sheet

Product used in this recipe:

Spring Onion & Cracked Black Pepper Creamy Sheese

 

Preparation

  • Once your pastry is at room temperature, lightly grease a 12 inch flan dish (with removable base) and gently line with your pastry. Gently prick the bottom of tart case with a fork all over
  • Thinly slice onions and peppers
  • Wash mushrooms

Method

  • In a pan, over a medium heat, heat 2 tablespoons of oil and sweat mushrooms for 5-7 minutes. Once cooked take out of pan and set aside to cool.
  • Put another tablespoon of oil in the pan and add your onions and peppers, sweat gently for 10-15 minutes until onions and peppers are completely softened then add tomato paste and 2 tablespoons of water, season to taste, stir well and take off heat. Tear in your basil leaves and mix well.
  • Allow your mixture to cool completely before filling the prepared tart case with the mixture, then arrange your cooked mushrooms on top of the mix and dollop teaspoon sized balls of Spring Onion & Cracked Black Pepper Creamy Sheese over the mix.
  • Bake in a pre-heated oven at 200°C for 35-40 minutes until pastry is golden.
  • Serve hot with vegetables or salad or enjoy the next day cold with chutney.