Roast veg, Boursin and salsa verde tart

Ingredients

• swede 1, peeled and cut into 3-4cm pieces
• beetroot 300g, peeled and wedged
• olive oil 2 tbsp
• red peppers 2, cut into chunky pieces
• red onion 1, halved and wedged
• thyme a few sprigs
• red wine vinegar 2 tbsp
• puff pastry 320g sheet
• egg 1, beaten
• Boursin Garlic & Herbs cheese 150g
• crème fraîche 250g
• flat-leaf parsley a small bunch
• mint a small bunch, leaves picked
• capers 1 tbsp
• djion mustard 1 tsp
• red wine vinegar 1 tbsp
• olive oil 5 tbsp

Method

• Step 1

  Heat the oven to 200C/fan 180C/gas 6. Put the swede on one side of a large non- stick baking tray and the beetroot on the other. Season well, drizzle with oil then roast for 20 minutes. Toss, then add the peppers, onion and thyme. Roast for 30-40 minutes or until the swede and beetroot are charred at the edges and cooked through. Pour over the vinegar, toss and cool.

  Step 2

  Gently roll the pastry until large enough to cut a circle around a dinner plate. Cut the circle and move onto a baking-paper-lined tray. Use the back of a knife to mark a border 2cm from the edge, then use a fork to prick the centre all over. Cut shapes from the trim of the pastry and add to the baking sheet. Brush with the egg and bake in the oven for 20 minutes or until puffed and golden, pushing down the middle if it puffs up. Cool.

  Step 3

  Whizz the salsa verde ingredients in a food processor with a little seasoning until smooth.

  Step 4

  Mix together the Boursin and crème fraîche with a little salt and lots of black pepper.

  Step 5

  Put the pastry circle onto a serving platter, then spread the cheese mixture over the middle. Pile on the roasted veg, topping with the pastry off-cuts. Spoon over some of the salsa verde and serve the rest in a bowl.

Nutritional data

• kcals 667
• fat 54.7g
• saturates 26.8g
• carbs 30.7g
• sugars 12.9g
• fibre 6.8g
• protein 9.4g
• salt 1.1g