Roasted vegetable and goats' cheese tartlets recipe

Name: Roasted vegetable and goats' cheese tartlets recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red pepper, deseeded; 0.5 aubergine; 1 red onion, peeled and diced; 1 cup olive oil; 1 packet of shortcrust pastry; 1 knob butter, for greasing; 2 eggs; 1 egg yolk; 150 ml (5.3fl oz) milk; 150 ml (5.3fl oz) double cream; 150 g (5.3oz) goat's cheese log (rind on); 1 pinch salt and pepper

Servings: persons

1 red pepper, deseeded
0.5 aubergine
1 red onion, peeled and diced
1 cup olive oil
1 packet of shortcrust pastry
1 knob butter, for greasing
2 eggs
1 egg yolk
150 ml (5.3fl oz) milk
150 ml (5.3fl oz) double cream
150 g (5.3oz) goat's cheese log (rind on)
1 pinch salt and pepper

1
Preheat the oven to 150 degrees C/300 degrees F/Gas 2.
2
Grease 8 x 10cm (4in) diameter, loose-bottomed, fluted tartlet tins.
3
Chop the red pepper and aubergine into 1cm ( 1/2in) pieces, and mix with the onion.
4
Put the vegetables into a roasting tray and drizzle with a little olive oil.
5
Toss the vegetables to coat them, then put in the oven for about 30 minutes, turning occasionally so that they don't catch.
6
When they are soft, remove from the oven and put to one side to cool slightly.
7
Turn the oven temperature up to 180 degrees C/350 degrees F/Gas 4.
8
While the vegetables are cooking, roll out the pastry on a floured surface to 5mm thickness.
9
Using a pastry cutter that is slightly larger than the tartlet tins, cut out the rounds of pastry.
10
Press into the tartlet tins and refrigerate for 20 minutes, before baking blind until the pastry is golden.
11
Beat the two eggs together, and use a little to brush the bottom of the tartlet cases to prevent them going soggy.
12
Add the egg yolk, milk and cream to the remaining beaten eggs, mix thoroughly, and then pass through a sieve into a jug.
13
Season well.
14
Scatter pieces of the roasted vegetables into each pastry case, and then pour over the egg mixture, being careful not to overfill the cases.
15
Cut the goat's cheese into 5mm slices and lay a slice on the top of each of the tartlets.
16
Bake in the middle of the oven for 15-20 minutes, until just set and the egg filling is golden.
17
Remove from the oven and leave to cool in the tins for 5 minutes, before carefully turning out onto a wire rack to cool completely.

1145

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 red pepper, deseeded, 0.5 aubergine, 1 red onion, peeled and diced, 1 cup olive oil, and more.

Yes, Roasted vegetable and goats' cheese tartlets recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!