Roasted Vegetable Tart

Roasted Vegetable Tart

Roasted Vegetable Tart

Prep Time
25 Minutes
Cook Time
1 Hour 30 Minutes
Delicious roasted parsnips, red onions and peppers, seasoned with a tasty chargrilled flavour mix, on a base of crispy shortcrust pastry and topped with Parmesan cheese.
  • 2 parsnips, peeled and cut into chunks

  • 2 red onions, peeled and quartered

  • 4 garlic cloves, peeled and halved

  • 3 tablespoons olive oil

  • 2 red peppers, quartered and deseeded

  • 1 sachet Mediterranean Roasted Vegetables

  • 225 gram (8 ounce) ready made shortcrust pastry

  • 100 gram (4 ounce) Parmesan cheese, grated

  • Schwartz Sea Salt and Black Pepper to season


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 Meanwhile, boil the parsnips for 5 minutes, drain and place in a large roasting tin with the onions and garlic. Drizzle with the oil and cook, uncovered, in the oven for 30 minutes.
  • 3 Remove the roasting tin from the oven, add the peppers and sprinkle over the sachet contents. Toss well and cook for a further 30 minutes.
  • 4 Meanwhile, on a lightly floured surface, roll out the pastry to a rectangle measuring 35cm x 18cm. Lift the pastry onto a greased baking sheet. Scatter half the Parmesan cheese over the pastry. Spoon the roasted vegetables over and loosely fold the pastry edges over to form a rim. Scatter the remaining cheese over the top and cook in the oven for 20-30 minutes.
  • 5 Delicious served with a crisp green salad.