Roast vegetable and parmesan tart

 For the Pastry

200g plain flour

100g butter

100g grated parmesan

1 egg

½ tbsp Dijon mustard

For the Filling:

1 red pepper

300 g butternut squash

1 parsnip

1 sweet potato

½ fennel bulb

1 tsp crumbled dried rosemary and thyme

2 tbsp olive oil

Salt and freshly ground black pepper

100g Roquefort

Put the butter and flour into a food processor, blitz until you have what looks like breadcrumbs, add the parmesan and give it a quick blast. Add the egg and mustard and whiz until you have a ball of dough, wrap in cling film and chill for at least one hour. Warm up to room temperature before using. It can be kept for 3 days in the fridge or freezes well for 3 months.

Preheat the oven to 240C, 475F, Gas Mark 9.

Core, deseed and chop the pepper into 3cm squares. Peel and chop the rest of the vegetables into bite size chunks. Put all the vegetables into a baking tray with the herbs and oil, season then shake to evenly distribute the oil and seasoning. Bake in the oven for 40 minutes, turning once about half way through the cooking, they should come out of the oven nicely roast and browned. Turn the oven down to 200C. Butter a large flan tin, roll out the pastry and line the flan tin, prick the base with a fork, cover with foil and bake for 20 minutes, remove from oven.

Place all the vegetables into the pastry base and crumble the roquefort evenly over the top, place back in the oven for 5 minutes or until cheese is melted and oozing. Remove carefully from tin, place on a large plate. Serve with endive and walnut salad.

recipe by S Conran

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