Vegetable Tarts With Tomato Sauce

• 10 None large Roma tomatoes, quartered
• 2 tsp light brown sugar
• 1/3 cup olive oil
• 2 tbsp red wine vinegar
• 2 None large red peppers, halved
• 2 1/2 tbsp butter
• 2 None large zucchini, sliced thinly
• 7 None portobello mushrooms, sliced thinly
• 1 clove garlic, minced
• 1 tbsp port
• 3 sheets frozen puff pastry, thawed
• 1 None large egg yolk
• 1 tbsp milk
• 2 oz baby spinach

1. Preheat oven to 350u0b0F. Oil 2-3 baking trays.
2. Combine tomatoes, sugar, 3 tbsp oil and 1 tbsp vinegar in a large bowl. Arrange tomatoes, skin-side down, on a baking tray and roast for 1 hour 40 mins. Remove from oven and return to same bowl. Crush with a potato masher and cover to keep warm.
3. Place peppers, skin-side up, on a baking tray. Roast for 40 mins, or until softened. Transfer to a plastic bag and close tightly. Let cool then peel skin and discard membrane and seeds. Slice flesh thinly.
4. Meanwhile, melt butter in a large frying pan over medium-high heat. Cook zucchini, stirring, for 5 mins, or until softened. Transfer to a small bowl and cover to keep warm. Add mushrooms and garlic to pan. Cook, stirring, for 5 mins, or until mushrooms soften. Add port and cook, stirring, until liquid evaporates.
5. Cut 2 puff pastry sheets into 4 (6 inch) squares. Cut remaining sheet into 4 (4 inch) squares. Place small squares on a baking tray. Distribute mushroom mixture, zucchini and peppers between centers, leaving a 3/4 inch border. Whisk together egg yolk and milk. Brush edges with egg wash and top with large squares, pressing edges together to seal.
6. Using a sharp knife, cut around tarts, leaving a 1/4 inch border. Score the pastry with a swirl design, starting from the center. Brush with egg wash and bake for 25 mins.
7. Meanwhile, toss spinach with remaining oil and vinegar in a small bowl.
8. Serve tarts with tomato sauce and spinach salad.

tomatoes, brown sugar, olive oil, red wine vinegar, red peppers, butter, zucchini, portobello mushrooms, clove garlic, port, pastry, egg yolk, milk, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/37781 (may not work)