Roasted Mediterranean Vegetable Tart from The Vegetarian Kitchen by Prue Leith and Peta Leith

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

app.ckbk.com

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 t...

View full recipe on app.ckbk.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.

Share this recipe:

Cooking tools: