Roasted Vegetable Tarts - cooking recipe

Ingredients

1 None red onion, cut into thin wedges
1/2 None red pepper, seeded and cut into strips
1/2 None yellow pepper, seeded and cut into strips
1 tbsp olive oil
1 clove garlic, crushed
1 bunch asparagus, trimmed and halved
1 pint cherry tomatoes
1 medium zucchini, halved crosswise and cut into thin strips
2 sheets frozen puff pastry, thawed
4 oz goat cheese, crumbled
None None Basil leaves, to serve
2 tbsp balsamic vinegar, to serve

Preparation

Preheat the oven to 400\u00b0F.
Combine the onion, peppers, oil and garlic on a baking pan. Season to taste and toss gently.
Bake for 15 mins. Add the asparagus, tomatoes and zucchini. Bake for a further 5-10 mins or until tender.
Meanwhile, lightly grease a baking pan. Cut the pastry sheets in half, then fold the edges over to form a 1/4-inch border. Press down firmly. Arrange on the prepared pan. Bake for 5-10 mins until puffed and golden. Lightly push down the center to flatten.
Top crust evenly with roasted vegetables. Bake for a further 5 mins.
To serve, sprinkle with crumbled goat cheese. Garnish with basil leaves and drizzle with a little balsamic vinegar.