Mediterranean Full Tart

Deseed peppers and chop – Aubergine wipe and dice – Sweet potato peel and dice – Courgette wipe and dice

Onions peel and thinly slice

Cherry tomatoes halve

Instructions

Put the peppers in a roasting tin and drizzle with oil put in the oven on the top shelf

Mix aubergine in a bowl with 4 tabs of olive oil and seasonings and place in the oven below the peppers.

After 12 minutes, add the sweet potato to the aubergine tray and roast for a further 12 minutes, then add the courgette for another 10 minutes.

All vegetables should be cooked now so take them out of the oven and reduce the temperature to 160°c/140°c Fan-325°f – Reg 3

While cooking these vegetables put the onion in a frying pan and sauté with bay leaves and salt until they are brown, soft and sweet. Remove from the heat and take out the bay leaves

Roll out the pastry and put it in a 22cm tart tin.

Put baking paper on the base fill with baking beans and bake blind for approx. 30 minutes, take out the beans and cook for a further 10 minutes so the bottom turns brown.

Remove from the oven and cool

Now arrange all the vegetables evenly in the pastry case, scatter with thyme leaves, dot the veg with small chunks of both cheeses arrange halved tomatoes over the top cut-side up.

Whisk eggs, cream and seasonings, slowly pour over the vegetables so they are evenly covered and place in the oven for 35-45 minutes until golden.

Take out of the oven and leave to rest for 10 minutes then serve.