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Roasted Vegetable Tart
Ingredients
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2 parsnips, peeled and cut into chunks
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2 red onions, peeled and quartered
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4 garlic cloves, peeled and halved
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3 tablespoons olive oil
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2 red peppers, quartered and deseeded
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1 sachet Mediterranean Roasted Vegetables
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225 gram (8 ounce) ready made shortcrust pastry
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100 gram (4 ounce) Parmesan cheese, grated
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 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.
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