Roast Veggie Tart.

This roast veggie tart with home made crust is so tasty, the crust is a little fiddly but the finished product is well worth it. 

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• Ingredients:
• 1 3/4 cups plain flour
• 125g chilled butter, chopped
• 1 egg yolk
• 1 Tbs iced water
• 3 Tbs brown sugar
• 1 red onion, sliced
• 6 asparagus spears, sliced into three
• 1/2 cup diced sweet potato
• 1/2 cup diced pumpkin
• 1/2 cup diced zucchini
• 1/2 cup cherry tomatoes, halved
• • 2 eggs, lightly whisked
  • 1/2 cup thin cream
• 1/2 cup finely grated cheddar cheese

Method:

Preheat oven to 200°C.

Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.

Add the egg yolk and water and process until dough just starts to come together. Turn on to a lightly floured surface and gently knead until just smooth.

Shape into a disc and cover with plastic wrap, then place in the fridge for 30 minutes to rest.

Roll out the pastry to a rectangle, about 3mm thick. Line a shallow fluted tart tin with a removable base with the pastry and trim any excess.

Place in the fridge for 30 minutes to rest.

Cover pastry base with baking paper and fill with pastry weights.

Bake for 10 minutes.

Remove paper and weights and bake for a further 10 minutes or until golden.

In a pan add brown sugar and onion and cook until onion is soft and sugar has completely dissolved, place in a large bowl.

In a baking dish add sweet potato, zucchini, pumpkin and asparagus, cook for 20mins or until just tender, place in bowl with onions.

In a bowl add eggs, cream, and cheese and whisk until just combined, add to the bowl of vegetables with tomatoes, mix until just combined.

Bake in oven for 30-40 minutes or until just set. Serve warm or at room temperature

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