Roast Vegetable and Feta Tart

Name: Roast Vegetable and Feta Tart
Cook time: 140 min
Total time: 140 min
Yield: 8
Cuisine: International
Ingredients: 1 circle ready rolled shortcrust pastry; 450g courgettes. cut into chunks; 1 Red Pepper Deseeded and Chopped; 1 yellow pepper@ deseeded and chopped; 2 Carrots Peeled and Chopped into a small dice; 3 tbsp olive oil; salt and pepper; 1 egg; 150g cottage cheese; 100g feta cheese (crumbled); 1 tbsp fresh thyme; 2 tbsp fresh basil, chopped; 150ml double cream; Handful Salad leaves (optional garnish)

Over a year ago 2,303 views

Cook: 140 mins

Serves: 8

Starter

Ingredients

1 circle ready rolled shortcrust pastry
450g courgettes. cut into chunks
1 Red Pepper Deseeded and Chopped
1 yellow pepper@ deseeded and chopped
2 Carrots Peeled and Chopped into a small dice
3 tbsp olive oil
salt and pepper
1 egg
150g cottage cheese
100g feta cheese (crumbled)
1 tbsp fresh thyme
2 tbsp fresh basil, chopped
150ml double cream
Handful Salad leaves (optional garnish)

Accompaniment

Description

Ok so this recipe is a little fussy but its totally worth it in the end. I love roast vegetables, and they are even nicer when combined with salty feta cheese.

Method

1
1. Heat the oven to 180C. Place the pastry into a 9 inch greaseproof tart case, with some greaseproof paper and baking beads/beans. Bake blind for 25 minutes. Remove the greaseproof baking bead package, and put back in the oven for 15 minutes. Remove from the oven, trim any excess hanging pastry away, and set aside. Heat the oven up to 200C.

2. Put the courgettes, peppers, red onion and carrots in a roasting tin with a big drizzle of olive oil and a bit of salt and pepper. Roast in the oven (set at 200C) for 1 hour, removing from the oven and stirring every 20 minutes. Remove from the oven and set aside. Set the oven back 180C.

3. In a large mixing bowl, mix the egg, cottage cheese, feta, thyme, basil and cream together. Mix in the roasted vegetables, season the mixture, and pour it into the tart case. Place in the oven for 35 minutes.

4. Heat under the grill for a couple of minutes, and then leave to cool (and set a bit) for 5 minutes. Serve with a salad garnish (optional)