Roast Vegetable Tart Recipe With Boursin | olivemagazine
Use creamy, garlicky Boursin to give this simple veggie tart a punchy flavour. This easy recipe makes for a colourful al fresco lunch
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.olivemagazine.com.
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
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