Spicy Vegetable And Herb Tart

INGREDIENTS

•     1 sheet ready rolled puff pastry

•     1 red onion

•     2 gloves garlic

•     1 tsp chilli powder

•     1 tsp chilli flakes

•     1 tsp coriander

•     1 egg

•     100g herb pesto (made from stalks and leftover herbs)

•     Leftover cooked vegetables & potatoes

•     Skins kept from peeled vegetables – carrots, parsnips

•     Feta cheese (or any cheese you need to use up)

•     Salad leaves

METHOD

1.    Start with the vegetable skin crisps – keep the skins from your carrots, parsnips etc. separate them and place onto a baking tray, drizzle with rapeseed oil and place into your oven at 150 for 2 hours or until crispy, then season with salt and pepper

2.    Cut your cooked vegetables &potatoes into bitesize chunks, in a hot pan firstly place your onions and cook on a high heat until they begin to colour, add your garlic and spices and cook for 1 minute, then add the rest of your vegetables and cook for a further 2 minutes, season well

3.    Place your pastry onto a baking tray, spread your pesto to cover ¾ of the pastry sheet, (don’t go out to the edges)

4.    Then spread your vegetables over and fold in the edges of the pastry to make a boarder.

5.    Crumble the feta cheese over the top and brush the sides of the pastry with a beaten egg

6.    Place into a hot oven at 180 and bake for 25 minutes (until the pastry is golden)

7.    Portion into squares and put on plates , drizzle your herb pesto over the top and then add your salad leaves and vegetable crisps