Roasted Vegetable Tart
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.
Ingredients
Preparation
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
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.
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.
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.
Delicious served with a crisp green salad.
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