Jamie's Rustic Summer Tart

A colourful summer dish perfect for dinner parties - it’s straight forward to make, minimal washing up and can be served straight from the oven or cold if you want to prepare it earlier!

For a side you could fry new potatoes in herbs and butter, along with a spinach and tomato salad, as shown below.

Ingredients

To roast: 

Sweet potato

Carrots

Red onion

Formby asparagus

Courgette

Mixed colour cherry tomatoes

Other:

Green pesto (optional)

Puff pastry 

Olive oil

Sauce:

100g Sun dried tomatoes

Tsp dried thyme

2/3Garlic cloves 

Handful of fresh garlic leaves (foraged from Greenbank part of Sefton park!) 

Nut of choice 

Sides:

Local Spinach (with squeeze of lemon)

Small new potatoes (local Southport are great!) 

Method:

1. Chop up the veg how you like. Sweet potato works well in thin rings so it goes crispy. Season with salt/pepper.

2. Drizzle olive oil over the carrots and sweet potato, then add to the oven at 200 C for around 40 mins.

3. 10 mins after the root veg, add the courgette and onion (so they’re in for 30 mins) likewise with the asparagus for the final 10 mins. Add more oil if too dry. 

4. Meanwhile mix garlic, sundried tomatoes, 80ml of olive oil and thyme. Then blend to make the tart base sauce. 

5. Add the sauce and roasted veg to the pastry (including the halved cherry toms, fresh garlic leaves and nuts) 

6. Bake in the oven for another 15 mins or until golden. 

7. Dollap pesto in small amounts around the tart. Serve with salad and golden potatoes!