Roasted Vegetable Tart

Ingredients

For the pie crust

• ½ cup plain flour
• ½ cup wholemeal flour
• 5 tablespoons vegan margarine
• 3 tablespoons cold water

For the filling

• 1 red onion chopped coarsely
• 1 red, orange or yellow pepper, sliced thickly
• 1 courgette, sliced into 1 cm rounds
• 2 tablespoons olive oil
• 1 teaspoon salt
• 3 cloves of garlic
• 1 tablespoon thyme, chopped finely
• 1 tablespoon rosemary, chopped finely
• 1 teaspoon smoked paprika

Method

Set the oven to 190°C/375°F/gas mark 5.

Mix the flour and salt in a large bowl.

Cut in the margarine with a knife until the mix is like breadcrumbs.

Add the cold water until the mix forms a dough.

Wrap the dough in baking parchment and place in the fridge for ½ hour.

Place all the chopped vegetables and herbs in a baking tray and toss in the olive oil.

Bake the vegetables for 25 minutes until tender and leave to cool.

Roll out the dough to 5 mm thickness and place in a tart dish.

Blind bake in the oven for 15 minutes.

Add the vegetables to the tart and bake for a further 30 minutes or until the crust is golden brown.