Roast Vegetable & Sour Cream Tart

clock 25 minutes + 50 minutes bowl Serves 6-12


  • 1½ sheets frozen puff pastry, just thawed
  • 300g sour cream
  • 2 eggs
  • 1 Tbsp plain flour
  • ⅔ cup coarsely grated swiss cheese
  • Salt and pepper, to season
  • 400g leftover roasted vegetables (see tip)
  • 100g leftover sliced ham, sliced thinly
  • ¼ cup fresh Italian parsley, finely chopped, plus extra leaves to serve
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
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  • 1. Preheat oven to 220°C (200°C fan-forced). Line a 30cm round pizza tray with baking paper.

  • 2. Overlap pastry sheets slightly; press to join. Lift pastry onto tray; trim excess. Freeze for 15 minutes.

  • 3. Line pastry with baking paper; top with dried beans or uncooked rice, leaving a 4cm border (this will allow the pastry to puff up and create a shell). Bake for 10 minutes. Remove paper and beans; bake for a further 10 minutes or until browned lightly. Cool. Reduce oven to 200°C (180°C fan-forced).

  • 4. In a medium bowl, whisk sour cream and eggs until combined. Whisk in flour, then cheese. Season with salt and pepper.

  • 5. Spread sour cream mixture on pastry shell; arrange vegetables and ham on top.

  • 6. Bake tart for 30 minutes or until golden and set.

  • 7. In a small bowl, combine chopped parsley, oil and juice.

  • 8. Serve tart topped with parsley dressing and extra parsley leaves. Season with ground pepper.

  • Tip You can use any mixture of roasted vegetables for this tart. vegetables such as courgette, potato, carrots, onion, kumara, cauliflower, capsicum and asparagus, would all work well.


  • • Energy 1835Kj • Protein 13g • Total Fat 35g • Saturated Fat 19g • Carbohydrates 19g • Sugars 4g • Sodium 533mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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