Rustic Vegetable Tart with Balsamic & Feta

Ingredients

• 1 sheet of ready rolled puff pastry
• 50ml passata
• 1 small courgette, roughly chopped
• ½ red pepper, roughly chopped
• ½ yellow pepper, roughly chopped
• 200g small heritage tomatoes, halved
• ½ aubergine, roughly chopped
• 100g Tenderstem broccoli
• 6 Black Garlic Cloves, peeled and halved
• ½ corn cob, kernels removed
• 100g feta, crumbled
• 30ml The Balsamic

Method

1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5.
2. Place the pastry onto a lined baking sheet, brush with the passata and scatter over the prepared vegetables.
3. Place into the oven and bake for approximately 20 minutes until evenly cooked and the pastry is golden brown.
4. Remove from the oven and scatter on the feta cheese, return to the oven for a further five minutes.
5. Remove from the oven and drizzle with The Balsamic.