Roast Vegetable Tart Recipe With Boursin | olivemagazine

Ingredients

• 1 swede peeled and cut into 3-4cm pieces
• 300g beetroot peeled and wedged
• 2 tbsp olive oil
• 2 red peppers cut into chunky pieces
• 1 red onion halved and wedged
• a few sprigs thyme
• 2 tbsp red wine vinegar
• 320g sheet puff pastry
• 1 egg beaten
• 150g Boursin Garlic & Herbs cheese
• 250g crème fraîche
• a small bunch flat-leaf parsley
• a small bunch mint leaves picked
• 1 tbsp capers
• 1 tsp djion mustard
• 1 tbsp red wine vinegar
• 5 tbsp olive oil