Cheese and Roast Vegetable Tart

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Cheese and Roast Vegetable Tart

Yield: 4

Author: Emily Fidirikkos

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 4 portions of vegetables (see notes)
• 2 tsp ghee
• mixed dried herbs of choice
• 80g wholemeal rye flour
• 80g warm water
• generous pinch salt
• 4 portions cheese (see notes)

Instructions

Thermomix

1. Cut vegetables into bite-sized pieces. Toss with 1 tsp melted ghee and a sprinkle of mixed dried herbs of choice.
2. Place into oven or air fryer or oven and cook at 180C for 15-17 minutes or until golden.
3. Meanwhile, add flour, remaining ghee, 60g water and salt to the Thermomix mixing bowl and knead 1 minute/kneading function.
4. Tip dough from the mixing bowl, weigh the entire portion and divide into 4 equal parts.
5. Using a rolling pin, roll each portion into a round, approximately 1-2mm thick, using baking paper and extra flour as needed. Put aside.
6. Without washing the mixing bowl, add cheese, remaining 20g water and herbs of choice into a mixing bowl and combine 10 secs/speed 5. Divide whipped cheese evenly between 4 dough rounds, leaving a 1.5cm border.
7. Top cheese with roasted vegetables and crimp sides of dough up to encase the edges of the filling.
8. Gently place tart into oven or air fryer and cook for 10 minutes, or until crust is cooked and cheese has heated through.
9. Leftover tarts can be cooked and stored, or frozen before cooking for defrosting and cooking later.
10. Serve.

Conventional

1. Cut vegetables into bite-sized pieces. Toss with 1 tsp melted ghee and a sprinkle of mixed dried herbs of choice.
2. Place into oven or air fryer or oven and cook at 180C for 15-17 minutes or until golden.
3. Meanwhile, add flour, remaining ghee, 60g water and salt to a mixing bowl and knead until combined.
4. Divide into 4 equal parts.
5. Using a rolling pin, roll each portion into a round, approximately 1-2mm thick, using baking paper and extra flour as needed. Put aside.
6. Combine cheese, remaining 20g water and herbs of choice into a mixing bowl and combine stir until smooth. Divide whipped cheese evenly between 4 dough rounds, leaving a 1.5cm border.
7. Top cheese with roasted vegetables and crimp sides of dough up to encase the edges of the filling.
8. Gently place tart into oven or air fryer and cook for 10 minutes, or until crust is cooked and cheese has heated through.
9. Leftover tarts can be cooked and stored, or frozen before cooking for defrosting and cooking later.
10. Serve.

Notes

Each tart has the equivalent of 2 servings of rye bread.

Leftover cooked tarts can be stored in a tight container in the fridge for 3-4 days or frozen for cooking at a later date.

Vegetable Suggestions:

Capsicum, carrot, cauliflower (especially the core), leek, onion, pumpkin.

Cheese Suggestions:

Goat's cream cheese, sheep's cream cheese, feta, cream cheese, ricotta, cottage cheese.