Roasted Vegetable and Goat’s Cheese Puff Pastry

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
1-2 1-2
Roasted Vegetable and Goat’s Cheese Puff Pastry
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • 1 x ready-rolled puff pastry sheet 24cm x 18cm
  • 4 tablespoons tomato pizza sauce
  • 200g jar pre-roasted or chargrilled Mediterranean-style vegetables
  • Use any combination of your choice such as peppers, courgette, aubergine, onions, artichoke, mushrooms or sun-blush tomatoes
  • 50g soft mild goat?s cheese
  • Handful fresh basil leaves
  • Coarsely ground black pepper

  • Method

  • 1
    Pre-heat the oven to 220°C/200°C fan/Gas Mark 7.
  • 2
    Lay the pastry sheet onto the tray and spread over the tomato pizza sauce leaving a 2-2½ cm gap all around the edge.
  • 3
    Drain any oil or brine from the pre-roasted or chargrilled vegetables or defrost if using frozen. Cut into bite-sized pieces and arrange the vegetables on top of the tomato sauce.
  • 4
    Bake in the pre-heated oven for 15 minutes until well risen and golden brown.
  • 5
    Dot the top with pieces of goat’s cheese, sprinkle over the fresh basil leaves and finish with some coarsely ground black pepper.
  • 6
    To serve, transfer the pizza to a board or serving platter and slice.
  • 7
    Cook's Notes
  • 8
    Pre-roasted or chargrilled vegetables can be found in the deli section of the supermarket as a mixed selection. They can also be found preserved in jars or frozen in bags.
  • 9
    If you have time you can roast or chargrill your own mix, it is a great way of using up any leftover vegetables. Simply cut into bite sized pieces, toss in a little olive, and season with salt. Cooking time will vary depending on the density of the vegetables.