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Roasted vegetable and goats' cheese tart
Fruit and vegetables
4 small fresh
beetroot
, trimmed but not peeled
1
courgette
, trimmed, chopped into medium-sized pieces
1 head
fennel
, fronds trimmed, chopped into medium-sized pieces
2
garlic
cloves, peeled, left whole
10
cherry tomatoes
3-4 sprigs fresh
thyme
Tins, packets and jars
plain flour
, for dusting
Cooking ingredients
500g/1lb 2oz table
salt
2 tbsp
olive oil
, plus extra for drizzling
salt and freshly ground
black pepper
Dairy, eggs and chilled
2
egg whites
320g/12oz sheet ready-rolled
puff pastry
1 free-range
egg
yolk, beaten
150g/5oz soft
goats' cheese
Back to recipe
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