Bacon and roasted vegetable tart

I had some roasted vegetables left from dinner Friday and some pastry in the freezer so threw those together for a light lunch today.

1 packet ready-rolled shortcrust pastry
a couple of spoons of pasta sauce (I used some Dorot frozen tomato sauce I had in the freezer) but any jar or fresh sauce will do
1 packet pancetta
2 cups of roasted vegetables (I used heritage carrots, sweet potatoes, and shallots)
Fresh rosemary – a handful.
Balsamic vinegar

This was the simplest thing to make.
Preheat oven to 200C.

I unrolled the short-crust pastry onto a baking tray and smoothed on the the pasta sauce. I fried off the pancetta with the shallots and drain them onto a kitchen towel. I liberally sprinkled the pancetta, shallots and slices of sweet potato and carrot on the pastry with a sprinkling of fresh rosemary and put the whole lot in the oven for 20 minutes.


I drizzled over a couple of teaspoons of balsamic vinegar and served it up. You could put cheese on it – I had some cheddar which I would have used if pao wasn’t due to eat it but it was nice without. You could have probably put the pancetta straight on without cooking it but I prefer to make it less fatty.

In case you were feeling deprived of kittens. Here they are at 11 months.

Claude is such a big goofball now. Katerina is still very much a cuddler.

2 thoughts on “Bacon and roasted vegetable tart

  1. You could have put cheese on half of it. (Or even 1/3 so as to not risk cheese overflow onto pao’s portion.)

    It’s lunch time here and this post made my mouth water. It looks so good!

    Nice kitties.

  2. Oh, such cute kitties! They look so innocent… must be up to something.

    Sounds like a tasty meal, too! Hope you’re all doing well.

Comments are closed.