ROAST VEGETABLE TART
PREPARATION: 10min ~ COOK: 45min ~ READY IN: 55min
- Preheat oven at 180 degrees celsius.
- Throw the veggies on roast tray and spread them evenly. Drizzle with oil and pinch of salt, place in the oven for roughly 20 minutes. Let cool.
- Using two different sized circle cutters, approximately 10 cm and 8 cm, cut out disks in pastry. The smaller size will be for the base and larger size for the top. Place the bottom circles on a baking tray and spoon roast veggies onto the centre. Place a teaspoon of pesto on top of the veggies.
- Make egg wash by whisking 1 egg with a fork and paint the rim of the pastry with the veggies. Place the top pastry over the veggies and pinch the sides, press down with a fork to ensure it is sealed, they will look very similar to a ravioli. Make a small slit in the top with a knife and paint with egg wash. Sprinkle salt on top and place in oven for another 20-25 minutes.