Well-built [2]

[Recipe 1] ROASTED VEGETABLE STACKS with PERSIAN FETTA transforms into
This is the third recipe to use a reserved portion of roasted vegetables. I made Roasted vegetable stacks with Persian fetta again this week, and instead of making Little roast vegie frittatas with the planned-overs, I whipped up this colourful Roasted vegetable tart. The mushrooms were replaced with 3 roasted roma tomatoes because, well, tomatoes just look so much prettier in a tart!
We had this for lunch, and the husband and I took the leftovers to work the next day.
You can make a half-and-half tart with a child-friendly section containing grated carrot, grated zucchini (courgette), grated tasty cheese (instead of the Persian fetta) and a small, well-drained can of tuna.

Roast vegetable tart

[Recipe 3] Roasted vegetable tart

2 sheets store-bought shortcrust pastry, thawed (or 1 quantity home-made shortcrust pastry)
♦ 3–4 cups reserved roasted vegetables, roughly chopped
½ cup (50g) grated parmesan (or Parmigiano Reggiano) cheese
10 eggs
150ml (5 fl oz) cream (I use light cooking cream)
150ml (5 fl oz) milk
60g (2 oz) well-drained Persian fetta, crumbled
Fresh parsley (or basil), to serve 

Preheat oven to 180°C (350ºF).
Grease a large rectangular 33cm (13-inch) x 23cm (9-inch) baking tin.
If using home-made shortcrust pastry, roll out the dough on a lightly floured surface (or between 2 sheets of baking paper) until 3mm (⅛-inch) thick. Working quickly, push the dough into a rectangular shape (joining pieces together if necessary) about 4cm (1½-inch) wider in diameter than your tart tin.
Line the tart tin with pastry, gently pressing down into the edges, and trim to fit.
Blind bake the pastry to prevent it going soggy: cover pastry base with baking paper and fill with pastry weights (or uncooked rice). Bake for 15 minutes. Carefully remove paper and weights. Bake for a further 10 minutes, until light golden. Remove from oven. Allow to cool.
Scatter parmesan over tart base.
♦ Spoon reserved chopped roasted vegetables over parmesan.
Whisk eggs, cream and milk together and pour into tart case, followed by the fetta.
Bake for 30–35 minutes until the filling is just set. Serve at room temperature, scattered with parsley.

  • You can make and blind bake the pastry case ahead and freeze for up to two months, or store in the fridge for up to 2 days.