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1
Preheat the oven to 400 degrees F. Roll out the puff pastry on a lightly floured surface into a 10-by-12-inch rectangle.
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2
Transfer to a baking sheet; use a paring knife to score a 1/2-inch border around the edges.
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3
Poke all over with a fork inside the border.
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4
Transfer to the oven and bake until deep golden brown, about 20 minutes.
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5
Transfer to a rack; gently press down the middle if puffed.
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6
Let the crust cool completely.
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7
Meanwhile, working with one type of vegetable at a time, drizzle with olive oil, season with kosher salt and pepper and gently toss in a large bowl.
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8
Spread out on parchment paper-lined baking sheets, leaving space between the vegetables so they don't steam.
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9
Roast until just tender, about 15 minutes.
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10
Pulse the goat cheese, pea shoots and lemon zest and juice in a food processor until pale green and mostly smooth.
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11
Transfer to a bowl; stir in the creme fraeche, 1/4 teaspoon kosher salt and a few grinds of pepper.
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12
Spread the goat cheese mixture on the crust, inside the border.
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13
Arrange the vegetables on the tart (they can be warm or room temperature).
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14
Sprinkle with coarse sea salt.
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15
What do you think this frozen pie should be called?
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16
Let us know; you must use the entry form to be considered.
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17
Photograph by Levi Brown
