Moroccan-Tinged Root Veg Tart with Chevre

Moroccan-Tinged Root Veg Tart w Chevre - Zest Byron BayServes 4-6

Ingredients

Gluten-free shortcrust pastry
1 sml bunch heirloom carrots
5 baby beetroot
110ml Zest Moroccan Spice paste
100-150g Chevre (fresh Goats Cheese)

Method

Cut the carrots lengthways in half and the beetroots into quarters.

Mix with Zest Moroccan Spice Paste and let sit for 30 minutes.

Meanwhile roll the pastry into a rectangle approximately 30cm by 25cm.

Spread the vegetable mix across the pastry leaving a 2cm border. Fold that border over the form sides to the tart and bake in the oven at 180°C for 30 minutes or until the pastry is browned and the vegetables are cooked.

Crumble the chevre over the tart and bake for an additional 5 minutes.

East Meets West
Created by: Zest Byron Bay