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Gourmet Roasted Vegetable and Goat Cheese Tart
Gourmet Roasted Vegetable and Goat Cheese Tart

Gourmet Roasted Vegetable and Goat Cheese Tart
A sophisticated tart with roasted vegetables and creamy goat cheese.
Gourmet Roasted Vegetable and Goat Cheese Tart

Provides a balanced meal with carbohydrates, protein, and healthy fats to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     puff pastry
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     goat cheese
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Gourmet Roasted Vegetable and Goat Cheese Tart
Instructions:
  1. Preheat the oven to 200°C.
  2. Roll out the puff pastry on a baking sheet lined with parchment paper.
  3. Slice the zucchini and red bell pepper into thin strips.
  4. Chop the onion and mince the garlic.
  5. In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until soft.
  6. Add zucchini and red bell pepper to the pan, cook until slightly tender.
  7. Spread the vegetable mixture over the puff pastry, leaving a border around the edges.
  8. Crumble goat cheese over the vegetables.
  9. Sprinkle thyme, salt, and black pepper on top.
  10. Fold the edges of the pastry over the filling to create a border.
  11. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
  12. Let it cool slightly before serving.
Nutrition Per Serving 602 g Per 100g
Energy 600 kcal 100 kcal
Protein 15 g 2.5 g
Fibre 4 g 0.7 g
Salt 1 g 0.2 g
Sugar 5 g 0.8 g
Carbohydrates 45 g 7.5 g
Fat 40 g 6.6 g
  • 200
    g
     puff pastry
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 100
    g
     goat cheese
  • 1
    tbsp
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Roll out the puff pastry on a baking sheet lined with parchment paper.

Slice the zucchini and red bell pepper into thin strips.

Chop the onion and mince the garlic.

In a pan, heat olive oil over medium heat. Add onion and garlic, sauté until soft.

Add zucchini and red bell pepper to the pan, cook until slightly tender.

Spread the vegetable mixture over the puff pastry, leaving a border around the edges.

Crumble goat cheese over the vegetables.

Sprinkle thyme, salt, and black pepper on top.

Fold the edges of the pastry over the filling to create a border.

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.

Let it cool slightly before serving.

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