This root veg tart is great for the upcoming Autumn/Winter seasons, and to take for packed lunch. I also find that it uses up a lot of vegetables that you may have lurking in your fridge!
All veg needs to be chopped roughly the same size so it all cooks through evenly, but feel free to mix it up with this one.
My baby had a little bit of this, but not too much as I had added the pomegranate molasses which has sugar in it. Feel free to leave it out, but I feel that it gives a great depth of flavour.He also did not have the goats cheese. For older kids you could spend some time cooking with them and making shapes out of the vegetables before putting them in.
As Autumn and Winter is coming, I’d love for you to challenge me with some of your favourite dishes to make, and I’ll try to make them suitable for babies. Let me know either in the comments below or DM me.
Love, Natalie x
Ingredients (serves 6):
2 Large Carrots, chopped
2 Large Parsnips, chopped
500g Raw Beetroot, chopped
4-5 Shallots, peeled and trimmed
1 tbsp Olive Oil
1 tsp Garlic Powder
1 tbsp Fresh Thyme
1 tsp Sugar (optional)
1 tbsp Pomegranate Molasses
Pepper, to taste
1 Ready Roll Puff Pastry
Goats Cheese (if using)
- Preheat Oven to 200°C. Place all of the chopped veg in a roasting tray, and drizzle with olive oil, and scatter over the garlic powder. Mix it all in well, then put in the oven for 40 minutes until the veg are soft.
- Scatter over the Thyme, sugar (if using), and pomegranate molasses and mix well. Put back in the oven for another 5 minutes until it starts to caramelise.
- Put the pastry over the veg and tuck in the sides. Put the tray back in the oven for another 20 minutes until the pastry is risen and golden.
- Turn out the roasting tray onto a board, scatter with goats cheese, cut up and serve.