Veggie tart with creamy goat's cheese & walnuts
This tasty roasted veg and goat's cheese veggie tart is made with buttery puff pastry for an easy and healthy vegetarian lunch or dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Fork
- Pastry brush
- Chef's knife
- Spoon
Ingredients
- 1 tablespoon olive oil
- 650 grams butternut pumpkin, cut into 1cm slices
- 1 medium red capsicum (bell pepper) (200g), cut into wedges
- 1 large red onion (300g), cut into thick wedges
- 170 grams asparagus, trimmed, halved diagonally
- 2 sheets frozen puff pastry, just thawed
- 1 egg yolk, beaten lightly
- 320 grams jar marinated goat’s cheese, drained
- 125 grams cream cheese, at room temperature
- 1/4 cup (30g) toasted walnut halves
- 2 teaspoons fresh lemon thyme sprigs
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