Roast Veg Tart, Herb Dressing & Veg Skin Crisps

• 1 sheet ready rolled puff pastry.
• 1 red onion
• 2 cloves garlic
• 1 egg
• 200g cream cheese
• A mixture of surplus vegetables – Mushrooms, peppers, courgette, garlic
• Skins kept from peeled vegetables – carrots, parsnips
• Feta cheese (or any cheese you need to use up)
• Herb pesto
• Salad leaves

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 20 minutes or until crispy, then season with salt and pepper

2. Cut your vegetables into bitesize chunks, in a hot pan firstly place your onions and cook on a high heat until they begin to colour, 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 cream cheese to cover ¾ of the pastry sheet, (don’t go out to the edges)

4. Then spread your vegetables over the cream cheese, and fold in the edges of the pastry to make a border.

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