Mediterranean Vegetable Tarte

This recipe can use a variety of veg; the picture, Ellie used some roasted peppers from a jar (patted dry and cut up) with farm veg and goats cheese.


½ pack shortcrust pasty
2tbsp pesto (basil or sundried tomato)
Pepper antipasto (or fresh peppers chopped)
Red and yellow plumb tomatoes (halved)
Courgette (chopped)
1 red onion (chopped and sautéed)
Cheese (e.g. feta or goat)


Preheat the oven to 180oC.

If using, lay out as much antipasto as you are using onto a kitchen towel to drain off the excess oil.

Put the courgette and tomatoes in a baking tin (with rosemary and thyme if desired), drizzle over a little oil and bake in the oven until soft. Meanwhile, sauté the red onion until very soft.

Roll out the pastry and lay in a pie dish.

Using the back of a teaspoon, spread the pesto across the bottom of the pie case. Put in the oven for 10-15 minutes to begin to cook.

Once the vegetables are cooked, remove as much rosemary and thyme as you can and use a slotted spoon to remove the vegetables from the pan (discarding as much excess oil and juice as possible).

Put the onion, vegetables and antipasto into the pie case.

Bake the tarte for 30-40 minutes, covering if the vegetables begin to brown too much.

Before serving, crumble the cheese over the tarte.