This Mediterranean tart is a great winter warmer dish, full of taste and vegetables.


Ingredients (serves 4)

  • 1 sheet short crust pastry
  • 1 zuchinni, diced
  • 1 sweet potato, diced
  • 1 eggplant, diced
  • 8 cherry tomatoes, halved
  • 200ml double cream
  • 100g feta cheese
  • 100g marscarpone cheese
  • 2 eggs
  • 2 sprigs of thyme

Method

  1. Heat oven to 230C. Add eggplant to a baking tray and roast in a pan for 12 mins. Then add the sweet potato to the pan and roast for a further 12 mins. Then add the zucchini and roast for a final 12 mins. When done, remove from the oven and set aside.
  2. Drop the temperature to 160C and line a 22cm pie dish with the piece of short crust pastry. Blind bake for 40 mins. Then remove from the oven.
  3. Remove baking beans from the pie, then pour in the vegetable mix. Scatter chopped pieces of both cheese over the vegetables, then halved tomatoes.
  4. Whisk together eggs and cream, then pour over the mix. Scatter thyme over the top then bake for a further 20 mins or until the inside has set.

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