Roast Vegetable and Goats Cheese Filo Tart

I was recently sent an emormous hamper full of goodies from the lovelies at Capricorn Goats Cheese so that I could create some recipes.  I was really chuffed with the hamper and very grateful to Capricorn for their generosity.

Here's my second recipe using some of the hamper contents, Roast Vegetable and Capricorn Goats Cheese Filo Tart, which was a delicious dinner and served 6.

You will need:

6 cups seasonal vegetables cut into 1 inch dice (I used courgettes and peppers)

You could use pumpkin, aubergine and mushrooms as well as courgettes and peppers if you wanted to.

1 whole head garlic
2 Tblsp olive oil
9 sheets filo pastry
1-2 Tblsp tomato paste
100g goats cheese

Put the prepared vegetables into a roasting dish, slice the top off the garlic head and put it in the pan with the vegetables, drizzle with olive oil and roast for around 30-35 minutes or until the vegetables are tender.

Put the vegetables aside to cool. Meanwhile prepare the pastry.

Lay a sheet of filo pastry on the bench, brush sparingly with oil and put another sheet on top, brush that sheet with oil and finish with a third sheet of pastry. Grease an ovenproof dish big enough to hold all the cooked vegetables and line it with the filo pastry.

Mix the tomato paste with 1 Tblp of boiling water then brush it over the base of the pastry.  Put the cooled vegetables and chunks of goats cheese into the filo lined dish, squeeze the roasted garlic forcing the pulp from the skin, then mix this into the vegetables and goats cheese.  You can drizzle over a little more tomato paste if you like.

Lay out the remaining pastry sheets and brush each sparingly with oil. Cut each piece in half and crumple them up, putting them on top of the tart to cover the vegetables. Bake at 180°C for 15 - 20 minutes or until the pastry is crisp and golden. Serve with salad or mixed vegetables.

The only complaint my family had about this dinner was that there wasn't enough for seconds. LOL