Roast Vegetable Tart

Roasted Veg:
300g Aubergine
150g Red Pepper
200g Courgette
700g Butternut squash
160g Sweet Potato
2 red onions, Quartered
40g Olive Oil
Seasoning

For the base of tart:
2 finely sliced red onions
2 tbsp curry paste
Fry the red onions till soft, then add 2 tbsp of curry paste and fry for an extra minute.

For the Pastry:
185g plain white flours
125g Butter
100g Finely Chopped Cashew nuts
1tbsp Cumin Seeds
2 tbsp cold water
(make a short pastry as you would usually)

Pretty Simple- roast the veg for an hour and 10 minutes (add the red pepper about 30 mins from the end) in middle of a 180c oven

In the meantime slowly fry the onions in very little olive oil, for 5-10 mins (until slightly caramelised), then add the curry for a couple of minutes (til the mixture smells pungent).

Whilst the Veg is roasting, make the short pastry. Use Cold water and cold butter chopped into small squares. Sieve the flour (from a height to add air), add the butter, cumin seeds. Finely chop the cashews and add to the pastry. Mix with your fingers until pastry comes together. Leave pastry to rest for 10 mins in fridge.

Assemble dish by rolling out shortcrust to the size of a large dinner plate- add the onions to the centre (leaving 3-4 cm gap free around the edge of the pastry).

Pile in the roasted veg in a heap in the middle.

Pull up the sides of the pastry to make a tight "bowl" around the veg.

Roast for 25 mintutes at 200c.

Quarter of one tart is a good portion for dinner and quite filing.

Number of Servings: 4

Recipe submitted by SparkPeople user PUGWASH4X4.