For the final installment of our Autumn Eats series, we explore the colours behind the delectable flavours of Rustic Tarts.
You will need:
- 7 ½ cups of vegetables which could include hearty vegetables such as brussel sprouts, courgette, carrots, turnips, swede, red onion, sweet potatoes, leeks and butternut squash
- 4 slices of bacon cut into strips (smoked or unsmoked)
- 3 tbsp extra virgin olive oil
- 2 tbsp thyme, chopped
- 1 unbaked pie crust
- 110g cup crumbled goat cheese
- 1 tbsp balsamic vinegar
- 4 cloves garlic, minced
- A few sprigs of rosemary
Preheat the oven to 220ºC then peel and deseed the vegetables and cut into bite size chunks.
Toss prepared vegetables with bacon, olive oil, thyme and salt and pepper to taste before spreading evenly onto a large baking pan. Roast the vegetables for about 35 minutes or until they turn golden.
Roll out the pie crust and divide into four individual squares. Carefully remove vegetables from the oven and stir in ¾ cup of the goat cheese, the vinegar and garlic, set this aside for later in the process.
Divide vegetable mixture among dough squares leaving enough of a border to form edge for tart. Sprinkle the top of the tarts with remaining goat cheese. Bake for 20 minutes at 190ºC or until tarts are golden brown.