Roasted Vegetable Tart with Chee Seng Sesame Oil

Introducing our delightful Roasted Vegetable Tart recipe, enhanced by the incredible flavor of Chee Seng Double Pagoda Sesame Oil. Elevate your taste buds as the sesame oil works its magic, ensuring perfectly roasted vegetables with a delectable nutty undertone. With the addition of creamy goat cheese, this pairing creates a true symphony of flavours. Discover the perfect balance between wholesome ingredients and tantalizing taste in this sensational dish.

Prep Time: 30 mins | Cook Time: 60 mins

INGREDIENTS

Tart filling:

• 1/2 cup goat cheese

• 1 tbsp lemon juice

• 1 tsp minced garlic

• 1 pinch salt

• 1 pinch black pepper

• 1 tsp fresh thyme leaves

• 1 Frozen Tart dough

Vegetables topping:

• 6 tbsp Chee Seng sesame oil (mixing vegetables and brushing before baking)

• 2 long pumpkin

• 2 zucchini

• 3 carrots

• 1 ½ tsp salt

• 2 tsp fresh thyme leaves

STEPS

Line a circular 8 inch pan.

Tart filling:

1. Mix the goat's cheese, lemon juice, garlic, thyme, salt and black pepper in a small bowl.

Vegetable topping:

1. Slice the vegetables (pumpkin, zucchini, carrots) in half then with a mandoline.

2. Mix vegetables with 4 tbsp of Chee Seng sesame oil.

3. Spread the goat cheese mixture on the baked tart shell.

4. Arrange the slices in a spiral.

5. Preheat the oven to 175 C.

6. Brush tart with 2 tbsp of sesame oil. Sprinkle salt and thyme.

7. Bake at 175 C for about 60 minutes or until tart shell turn golden brown.