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.

25 mins Prep Time
25 mins Prep Time
  • 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.