Roast Balsamic Vegetable Tart with Paneer

This is a delicious spin on a Sunday roast. Paneer is cheese used in Indian cooking. It has a hard, slightly crumbly texture and tastes a little like cottage cheese.. It is also very low in salt. If you can't find paneer, Feta would also be lovely in this tart, but omit the salt in the dressing.

Roast Balsamic Vegetable Tart with Paneer

2 sheets reduced fat puff pastry

2-4 tbsp olive oil

1/2 Kent pumpkin, peeled and cubed

600g sweet potato, peeled and cubed

5 brown onions, peeled and quartered

2 carrots, peeled and thickly sliced

200g paneer, diced into large cubes

Bunch basil leaves, roughly chopped

1/2 cup brown sugar

1/4 cup balsamic vinegar

1 tsp iodised salt

1. Place puff pastry sheets flat on two oven trays.
2. On another tray, place cubed vegetables for roasting and rub through olive oil. Bake in a hot oven until slightly caramelised. Remove from oven and set to the side.
3. In a saucepan, combine sugar, balsamic vinegar and salt to make dressing. Bring to the boil and simmer gently for a couple of minutes until it begins to turn syrupy.
4. Pour dressing over hot baked vegetables. Gently stir through paneer and chopped basil. Then scoop vegetable mix out of tray and place carefully within the puff pastry, leaving a 2cm border clear.
5. Bake at 180 degrees for about 20 minutes, or until pastry is puffed and golden.