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Sticky honey and fennel seed roasted vegetable tart

  • 0:10 Prep
  • 1:00 Cook
  • 4 Servings

Ingredients

  • 4 small beetroot, peeled, cut into 1cm rounds
  • 2 carrots, peeled, cut into 1cm rounds
  • 1 large leek, cut into 1cm rounds
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons red wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1/2 teaspoon fennel seeds
  • 1 sheet butter puff pastry, partially thawed
  • 40g smooth feta, crumbled
  • Baby herbs, to serve
  • Salad leaves, to serve

Method

  • 1
    Preheat oven to 200C/180C fan forced. Line 2 baking trays with baking paper. Place the beetroot on 1 prepared tray. Place carrot and leek on remaining tray. Drizzle both trays with oil. Season. Roast for 15 minutes or until carrot and leek are tender. Remove carrot and leek from oven. Roast the beetroot for a further 10 minutes or until tender. Set aside for 5 minutes.
  • 2
    Meanwhile, place the honey, vinegar, mustard and fennel in a saucepan. Season. Cook over medium-low heat, stirring, for 1 minute or until the honey dissolves. Simmer for 6-7 minutes or until thickened, then pour over a 21cm (base measurement) square cake pan.
  • 3
    Arrange the vegetables over the honey mixture in the pan, tucking in tightly to fit. Top with the pastry. Fold and tuck in excess. Bake for 25-30 minutes or until puffed and golden. Cool in pan for 5 minutes. Turn onto a plate. Sprinkle with feta and herbs. Serve with salad leaves.

Source: taste.com.au

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