• Official Cadac UK Website
  • Free UK delivery on orders over £80

Roasted Mediterranean Tart


  • 1 sheet pre-made puff pastry
  • 1/2 small red onion, peeled and cut into wedges
  • 4 cherry tomatoes, halved
  • 1/4 red pepper, sliced
  • 1/4 courgette, cut into 4cm batons
  • 4 asparagus stalks, cut into thirds
  • Sundried tomato paste
  • Half a ball mozarella
  • 0 : 30

    Start by pre-heating the BBQ for 2-3 minutes, then using a small roasting tin, the Chef or Paella pan, roast the courgette, pepper and onion in a little rapeseed oil. Cook on a low heat for 10 minutes then add the tomatoes and asparagus, cook for a further 2-3 minutes. Remove the pan from the heat and leave to cool slightly.

    Cut your pastry to size and price the surface with a fork. Once the BBQ has cooled, set up with the Pizza Stone in place, turn the BBQ on and pre-heat the stone as the BBQ heats up. After a few minutes add the pastry to the stone. Cook with the lid on for 5 minutes, then use a fork to flatten, leaving around 2-3cm edge. Spread with a generous spoonful of the sundried tomato paste and add the roasted vegetables. Tear the mozzarella cheese into pieces and divide across the tart.

    Cook with the lid on over a low heat for 12-15 minutes or until the base is crisp and the cheese has melted. This tart is delicious cold or hot with a side salad or as part of a large BBQ feast.