Roasted Vegetable and Goat’s Cheese Tart

Ingredients

• For the buttery crust (if not using ready-rolled pastry):
• 250g all-purpose flour
• 1/2 tsp salt
• 10 tbsp (115g) unsalted butter, chilled and cut into pieces
• 4-6 tbsp ice water
• For the filling:
• 1/2 jar Ballymaloe 100 Recipe Sauce
• 100g soft goat's cheese, crumbled
• 1 small courgette, thinly sliced
• 1 red pepper, sliced
• 1 small red onion, finely sliced
• olive oil
• 1 tsp thyme or oregano (fresh or dried)
• 150ml milk
• 3 eggs, beaten
• 30g grated Parmesan (optional but recommended)

Method

1. To make the crust:
2. In a bowl, combine the butter, flour and salt. Cut the butter into the flour using two forks, until crumbly. Alternatively, combine the ingredients by pulsing them in a food processor until crumbly. Add enough of the water to make a smooth dough that clings together.
3. Grease a tart pan and press the dough into it evenly. Make sure the dough goes up the sides too. Prick the centre of the tart lightly with a fork.
4. Place the tart in the freezer for 15 minutes.
5. Meanwhile, preheat the oven to 190C (170C fan).
6. Once the 15 minutes have passed, cover the crust with a piece of parchment paper and fill it with pie weights or an alternative. Bake in the oven for 15-18 minutes, until lightly baked through.
7. Remove the crust from the oven and set it aside to let it cool.
8. To make the filling:
9. Increase the oven temperature to 200C (180C fan).
10. On a baking tray, toss the sliced courgette, pepper and onion with some olive oil and season to taste. Roast in the oven for 15 minutes, until just softened.
11. Remove the vegetables from the oven and let cool to room temperature. Reduce the oven temperature to 180C (160C fan).
12. Sprinkle the bottom of the tart crust with grated parmesan. Add a thin layer of Ballymaloe 100 Recipe Sauce on top.
13. Fill the tart with the roasted vegetables. Sprinkle the goat's cheese on top.
14. In a bowl, whisk together the eggs and milk. Season with salt and pepper. Pour this mixture evenly over the roasted vegetables into the tart crust.
15. Bake in the oven for 50-60 minutes, until the filling is just set.
16. Let stand for 5-10 minutes before cutting.

Slice into wedges and serve warm along with some lightly dressed green salad.