Vegetable Tarts With Tomato Sauce - cooking recipe

Ingredients

10 None large Roma tomatoes, quartered
2 tsp light brown sugar
1/3 cup olive oil
2 tbsp red wine vinegar
2 None large red peppers, halved
2 1/2 tbsp butter
2 None large zucchini, sliced thinly
7 None portobello mushrooms, sliced thinly
1 clove garlic, minced
1 tbsp port
3 sheets frozen puff pastry, thawed
1 None large egg yolk
1 tbsp milk
2 oz baby spinach

Preparation

Preheat oven to 350\u00b0F. Oil 2-3 baking trays.
Combine tomatoes, sugar, 3 tbsp oil and 1 tbsp vinegar in a large bowl. Arrange tomatoes, skin-side down, on a baking tray and roast for 1 hour 40 mins. Remove from oven and return to same bowl. Crush with a potato masher and cover to keep warm.
Place peppers, skin-side up, on a baking tray. Roast for 40 mins, or until softened. Transfer to a plastic bag and close tightly. Let cool then peel skin and discard membrane and seeds. Slice flesh thinly.
Meanwhile, melt butter in a large frying pan over medium-high heat. Cook zucchini, stirring, for 5 mins, or until softened. Transfer to a small bowl and cover to keep warm. Add mushrooms and garlic to pan. Cook, stirring, for 5 mins, or until mushrooms soften. Add port and cook, stirring, until liquid evaporates.
Cut 2 puff pastry sheets into 4 (6 inch) squares. Cut remaining sheet into 4 (4 inch) squares. Place small squares on a baking tray. Distribute mushroom mixture, zucchini and peppers between centers, leaving a 3/4 inch border. Whisk together egg yolk and milk. Brush edges with egg wash and top with large squares, pressing edges together to seal.
Using a sharp knife, cut around tarts, leaving a 1/4 inch border. Score the pastry with a swirl design, starting from the center. Brush with egg wash and bake for 25 mins.
Meanwhile, toss spinach with remaining oil and vinegar in a small bowl.
Serve tarts with tomato sauce and spinach salad.