Name: Roasted Vegetable & Goat’S Cheese Tart
Total time: 1 h
Yield: 4
Ingredients: 1 tbsp olive oil; 650g butternut pumpkin, cut into 1cm slices; 1 medium red capsicum (200g), cut into wedges; 1 large red onion (300g), cut into thick wedges; 170g asparagus, trimmed, halved diagonally; 2 sheets frozen puff pastry, just thawed; 1 egg yolk, beaten lightly; 320g jar marinated goat’s cheese, drained; 125g cream cheese, at room temperature; ¼ cup (30g) toasted walnut halves; 2 tsp fresh lemon thyme sprigs

VMG Recipes