Harvest Tart

Ingredients:

• 1 sheet of frozen puff pastry (half a 0.5 kg package), thawed
• Flour, for work
• 450g mixed brightly coloured vegetables (such as green onions, radishes, baby rainbow carrots and asparagus), thick vegetables slit lengthwise
• Extra virgin olive oil, to drizzle
• 100 g goat cheese (log), room temperature
• 0.5 cup coarsely chopped pea shoots
• Finely grated zest and juice of half a lemon
• 1/4 cup crème fraîche
• Coarse salt, for serving

Preparation:

1. Preheat oven to 200°C (400°F). Roll out the puff pastry on a lightly floured surface into a 25 x 30 cm (10 x 12 in) rectangle. Transfer it to a baking sheet; use a small knife to score the edge of the pastry, leaving a 1 cm (0.5 in) border. Prick the dough all over the inside of the border with a fork. Bake until golden brown, about 20 minutes. Transfer the cake to a wire rack; gently press down on the center if it has risen. Let cool completely.
2. Meanwhile, working with one vegetable at a time, drizzle them in a large bowl with olive oil, season with coarse salt and black pepper, and toss gently. Arrange on parchment-lined baking sheets, leaving space between the vegetables to prevent them from steaming. Roast in the oven until tender, about 15 minutes.
3. In a food processor, puree the goat cheese, pea shoots, and lemon zest and juice until smooth and pale green. Transfer to a bowl; stir in the crème fraîche, 1/4 teaspoon coarse salt, and a pinch of black pepper.
4. Spread the goat cheese mixture over the crust, inside the formed edges, and spread it out. Arrange the vegetables on top (they can be warm or at room temperature). Sprinkle with coarse sea salt.