Roasted vegetable and goats cheese tart
Ingredients
- 500g/1lb 2oz table salt
- 2 egg whites
- 4 small fresh beetroot, trimmed but not peeled
- 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
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