Roasted vegetable and goats' cheese tart recipe
 This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. 500g/1lb 2oz table salt2 egg whites4 small fresh beetroot, trimmed but not peeled 500g/1lb 2oz table salt 2 egg whites 4 small fresh beetroot, trimmed but not peeled 1 courgette, trimmed, chopped into medium-sized pieces1 head fennel, fronds trimmed, chopped into medium-sized pieces2 garlic cloves, peeled, left whole2 tbsp olive oil, plus extra for drizzling10 cherry tomatoes3-4 sprigs fresh thyme320g/12oz sheet ready-rolled puff pastryplain flour, for dusting1 free-range egg yolk, beaten150g/5oz soft goats' cheesesalt and freshly ground black pepper 1 courgette, trimmed, chopped into medium-sized pieces 1 head fennel, fronds trimmed, chopped into medium-sized pieces 2 garlic cloves, peeled, left whole 2 tbsp olive oil, plus extra for drizzling 10 cherry tomatoes 3-4 sprigs fresh thyme 320g/12oz sheet ready-rolled puff pastry plain flour, for dusting 1 free-range egg yolk, beaten 150g/5oz soft goats' cheese salt and freshly ground black pepper Method For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry.Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour.When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside.Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Increase the oven temperature to 200C/400F/Gas 6. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg.Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese.Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry. Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour. Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour. When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside. When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside. Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Increase the oven temperature to 200C/400F/Gas 6. Increase the oven temperature to 200C/400F/Gas 6. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese. Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese. Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. Recipe tips If you don't have time to salt-roast the beetroot, peel it, chop it and throw it into the roasting tray with the other vegetables.