Vegetarian vegetable tart with puff pastry

Ingredients for 3 servings:

• 1 roll of topping dough
• 1 onion(s)
• 1 sweet potato(s)
• ½ zucchini
• 2 carrots
• ½ roll(s) goat cheese
• 1 garlic clove(s)
• e.g. rosemary, freshly chopped
• e.g. turmeric powder
• e.g. paprika powder
• e.g. oregano
• e.g. salt and pepper
• 2 tbsp oil
• 1 tbsp flour for the baking sheet

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Slice the vegetables. Toss with the oil and spices and spread out on a baking sheet. Then bake in a preheated oven at 180°C (top/bottom heat) for about 15-20 minutes, until the vegetables are lightly browned in places. Then remove and let cool. Meanwhile, finely chop the garlic clove and add it to the goat cheese with pepper and salt, and mix well. Line a baking sheet with backpacker’s flour and sprinkle over the flour. Place the edge of a 26cm cake tin on top and place the puff pastry in the tin so that it covers the inside edge; it can be uneven, as the pastry will be folded over later. Spread the goat cheese cream over the puff pastry and arrange the vegetables in it. Finally, sprinkle some freshly chopped rosemary over the vegetables. Now drape the folded edges around the edge as desired and remove the cake tin. Bake the tart in the oven at approximately 180 degrees Celsius for about 30 minutes, until the edges have risen and are golden brown. The tart can be served warm or cold. Once cooled, the pastry firms up a bit, making it more enjoyable to eat, even when reheated.