Roasted Mediterranean Vegetable Tart

Name: Roasted Mediterranean Vegetable Tart
Yield: Serves 8
Ingredients: 2 red onions, peeled and quartered; a small bunch of flat-leaf parsley, finely chopped; 150 ml double cream; 2 tbsp vegetable oil; 1 garlic bulb, cloves peeled and roughly chopped; 3 large eggs; 90–100 ml iced water; a pinch of salt; 225 g plain flour, plus extra for dusting; salt and black pepper to season; 1 small aubergine, diced; 140 g cold unsalted butter, cut into cubes, plus extra butter for greasing; 1 courgette, cut into large bite-sized pieces; 200 g cherry tomatoes; 2 red peppers, deseeded and cut into large bite-sized pieces; 120 ml whole milk; 1½ tbsp plain flour

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This is a brilliant vegetarian main course, and the variations are endless: in winter you could swap in roasted pumpkin, use a little sage instead of parsley, add grated cheese to the filling, or top it with a slice of goat’s cheese, or cubes of feta. It keeps brilliantly, makes wonderful picnic food served cold, and really does feed a crowd. (

Ingredients

Main course
Winter
Vegetarian

Ingredients

Method