Beet & eggplant puff pastry tart

Recipe : Puff pastry tart

1 tbsp oil and 1 tsp butter

4 cups of mixed veg, chopped, sliced or chunked (I used bell peppers, beets, eggplant and onion)

1 cup chopped kale, spinach or other greens

1 clove garlic, peeled and finely chopped

salt and freshly ground black pepper

1 tsp dried oregano

1 block bought puff pastry

 

Heat your oven to 425oF. Peel, slice, chop or chunk the vegetables into fairly even pieces. Heat the oil and butter together in a pan over medium to high heat and fry the vegetables, stirring frequently until soft and slightly golden brown in parts. Add the oregano, stir, taste and then season as desired. Remove from the pan and drain on kitchen towels to absorb some of the oil.

Roll the pastry into a rectangle, (or just stretch it if you live in a hotel without any rolling pins) and place it into a dish or baking tray. Bake it blind, (without toppings), for about 12 minutes to begin cooking and prevent it becoming soggy later on. Remove from the oven, pile the vegetables evenly on top and bake again for about 15 minutes until everything is crisp and caramelised.