Ingredients
2 tomatoes, sliced
500g pumpkin, peeled and sliced
1 red onion, cut into thin wedges
1 tablespoon of olive oil
2 sheets of puff pastry
70g baby spinach leaves
150g goats cheese {you can do half goats cheese, half feta – or all feta}
1 egg, lightly beaten
Method
♥ Preheat your oven to 200°C {390°F}
♥ Line a baking tray with baking paper. Put the sliced tomatoes, pumpkin and onion on the tray and drizzle with the olive oil. Roast for 15 minutes or until the pumpkin is tender.
♥ Set aside to cool.
♥ Place one sheet of the pastry on a tray lined with baking paper. Place the roast vegetables on top, as well as the spinach leaves and goats cheese.
♥ Using a sharp knife score the other pastry sheet {about 6 lines down the length of the pastry}. Place it on top of the tart and press along the edges to seal it.
♥ Brush with the egg and bake for 30 minutes, or until puffy and golden.
♥ Slice and serve with salad or vegetables.
What did you have for dinner last night? And if you say peanut butter on toast, I promise not to tell a soul. Promise!
P.S. Please excuse my iPhone food pics. My DSLR has recently died. RIP.
