Squeezy Veggie Tart
Squeezy Veggie Tart is the perfect choice for lunch or a finger food staple, topped with our recommended veggies, your favourites or even leftovers! Primula Cheese & Chives makes it creamy, dreamy and even more delicious.
- Serves 4-6
- 30 Minutes
What You Need
- 1 sheet ready-rolled puff pastry
- 140g Primula Cheese & Chives
- 1 small courgette, thinly sliced
- 1 handful purple broccoli
- ½ yellow pepper, thinly sliced
- ½ red pepper, thinly sliced
- 1 small red onion, thinly sliced
- 1 tbsp olive oil
- Salt and black pepper, to taste
- 1 egg yolk (for egg wash)
- 2 tbsp toasted pine nuts
- 1 handful watercress, pea shoots, or chives (for garnish)
How You Do It
- Prepare the pastry
Preheat the oven to 200°C (fan 180°C). Unroll the puff pastry onto a lined baking tray. Lightly score a 1cm border around the edges with a knife (without cutting all the way through). Prick the centre area with a fork to prevent puffing. Brush the border with egg yolk for a golden finish. - Bake for 10 minutes, until lightly golden and slightly puffed. If the centre rises too much, gently press it down.
- Roast the vegetables
Toss the courgette, yellow pepper, red pepper, and purple broccoli with olive oil, salt, and black pepper. Spread them out on a baking tray and roast in the oven for 5-7 minutes to enhance their flavour. - Assemble the tart
Spread a generous layer of Primula Cheese & Chives over the pastry base, leaving the border clean. Arrange the pre-roasted vegetables evenly on top. - Return to the oven for 10 more minutes, until the pastry is crisp and golden.
- Finish and serve
Sprinkle with toasted pine nuts and garnish with watercress, pea shoots, or chives for a fresh and vibrant finish. Pipe a final swirl of Primula Cheese & Chives over the tart.
