Rosalys, and an Oven Roasted Veg and Pesto Tart

Two Wednesday’s ago, on a balmy Tulse Hill eve, Rosalys was the host of all hosts; dicing and sipping and stirring, like a long locked Delia Smith (should Delia have ever been blond).

She dished up on a table made by her boyfriend. And when I say made, I don’t mean the Swedish flatpack kind. He’d actually measured, sanded, painted, screwed and whatever else is involved in the building of such a monumental hunk of a dining platform, perfect for sitting and eating and probably dancing on.

But less of the table. And more of the Tart.

A 30 minute roasted vegetable, chorizo-y, basil-y, glazed gloriousness, that Rose said hadn’t taken all of a few mins to throw together.

And because I’m quite a fan of something that can be made while you’re feeling full of beans, but can be nibbled on later cold, I decided to make it myself.

Here is my version. (But, like half of my wardrobe, it’s mostly Rosalys’s)…


You’ll need:
Jus-Rol Shortcrust Pastry Sheet
Handful of basil
Handful of pine nuts
Pack of asparagus
1 red onion
1 sweet potato
1 red pepper
1 orange pepper
Any veg looming at the bottom of your fridge
3 tablespoons of green pesto. Or if you love the spice, a red chilli pesto. We both used Jamie’s and it was pretty fiery
Mozzarella, if you love that stuff

  • Heat the oven to 200/180 fan
  • Chop veg into even chunks. Scatter on baking tray. Drizzle with oil, season and roast for 15 minutes
  • Dust flour about the place, then roll your pastry out on top. If your pastry is ready-rolled then you are far savvier than I was and I salute you
  • Lightly score pastry, about 2cm in from the edge
  • Add sliced chorizo to roasting veg. While you’re at it, give the veg a toss to make sure it’s not slowly turning into a charcoal. Roast for another 10 minutes
  • Move your pastry on a lightly floured baking sheet
  • Dollop pesto onto the pastry and spread it about (mind the edges)
  • Get your veg and chorizo out of the oven and spread over the pastry. Tear the basil and scatter the pine nuts
  • Whisk the egg, brush it over the edges, then fold the edges up (to keep the pesto from spilling out all over your baking tray. Learn from my mistakes)
  • If you’re using mozzarella, slice it and add it ON TOP of everything now. I layered it below. A very silly idea, that ended with a very soggy bottom
  • Roast for about about another 15 mins, until edges are a lovely golden brown (Use your common sense here. When it looks good enough to eat, it probably is) ENJOOOYYY
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