Roasted Vegetable Tart
|Rich shortcrust pastry dough filling||1 Cup (16 tbs) (1 Quantity, Adjust Quantity As Needed)|
|Red onion||1 Large, cut into wedges|
|Red pepper||1 Large, deseeded and thickly sliced|
|Courgette||1 Large, thickly sliced|
|Garlic||2 Clove (10 gm), chopped|
|Chopped fresh rosemary||1 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Eggs||3 , lightly beaten|
|Freshly grated parmesan cheese||3 Ounce (75 Gram)|
|Pitted black olives||2 Ounce (50 Gram)|
1. Prepare the filling. Arrange the vegetables, garlic and rosemary in a large roasting tin to fit in a single layer, drizzle with oil and cook in a preheated oven, 230°C (450°F), Gas Mark 8, for 30 minutes, stirring from time to time, until roasted and golden. Leave to cool. Reduce the temperature to 200°C (400°F), Gas Mark 6.
2. Beat together the cream, eggs, Parmesan and some salt and pepper. Set the mixture aside.
3. Roll out the dough on a lightly floured surface and use it to line a 30 cm (12 inch) fluted flan tin. Prick the base and chill for 20 minutes. Line the pastry case with baking paper and baking beans and bake for 15 minutes. Remove the baking paper and beans and return to the oven for a further 12-15 minutes until the pastry is crisp and golden. Set aside to cool.
4. Arrange the vegetables in the pastry case, pour over the Parmesan mixture and top with the olives. Bake for 35-40 minutes until golden. Serve warm.