This is a lovely supper or lunch dish. The combination of roasted vegetables, feta and pesto on a crisp pastry base is so delicious and a perfect all in one meal. I like to serve it with a green salad.

Roasted Vegetable Tart

INGREDIENTS

• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1 large sweet potato
• 1 large courgette
• 1 red onion
• 3 tbsp olive oil
• 350g ready rolled puff pastry
• 150g feta cheese
• 150g cherry tomatoes, halved
• 1 egg, beaten
• 3 tbsp green pesto
• Aged balsamic vinegar

METHOD

1. Heat the oven to 220C/200C fan. Spread an oblong baking tin with 1tbsp of olive oil.
2. Wash, remove the seeds and cut the peppers into 2 – 3cm pieces.
3. Peel the sweet potato and cut into 2cm cubes.
4. Wash and cut the courgette into 2 – 3cm pieces.
5. Peel, quarter and separate the onion quarters.
6. Place all the vegetables onto the baking tray and sprinkle with 1tbsp of olive oil.
7. Season with salt and pepper and bake in the preheated oven for 30 – 40 minutes or until the vegetables are soft and just beginning to brown.
8. Remove the vegetables from the oven and leave to cool.
9. Grease or line a large baking tray with baking parchment.
10. Unroll the puff pastry and place the pastry on the baking tray. Prick the pastry all over with a fork but leave a 2 – 3 cm rim around the edges.
11. Brush the pastry with the beaten egg and bake for 12 – 15 minutes.
12. Remove the pastry from the oven and turn down the heat to 200C/180C fan.
13. Spread the pesto over the pastry on the inside of the rim and place the roasted vegetables on top.
14. Crumble over the feta cheese.
15. Half the tomatoes and dot them around the vegetables.
16. Brush the outer rim once more with the beaten egg.
17. Return the tart to the oven and bake for another 10 – 12 minutes.
18. Remove the tart from the oven and sprinkle with a little olive oil and balsamic vinegar.
19. Serve warm or cold.