Spring Vegetable Tart

Instructions

• For pastry, place flour and butter into a medium bowl. Rub together with your fingertips until roughly incorporated with large knobs of butter still remaining.
• Create a well in the centre, add water and bring together to form a rough, shaggy dough.
• Place the dough on a lightly floured bench and roll into a 20x10cm rectangle with a rolling pin and fold into thirds.
• Quarter turn the dough and repeat the rolling and folding. Wrap in glad wrap and refrigerate for at least 30 minutes.
• Roll out the dough to a 20x30cm rectangle and fold over the edges to form a border. Transfer to a baking paper lined baking tray, prick the base with a fork and place the tart case in the refrigerator for 30 minutes.
• Meanwhile, preheat the oven to 190°C. Spread vegetables between two oven trays, drizzle with olive oil, season with salt and pepper and roast for 15 minutes. Set aside to cool.
• Brush the pastry border with egg yolk and bake the tart case for 30 minutes or until deeply golden. Set aside to cool (if the pastry has risen in the centre, press down to flatten).
• Mix together the cream cheese and goats cheese until smooth and spread onto the base of the tart.
• Arrange the vegetables on top, drizzle with honey and garnish with edible flowers.