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Cooking 1 hour 20 mins
Serves 6
You can make this tart using any combination of roasted vegetables. Use whatever you have at hand. This is the best pastry.
Prep: 30 mins plus 1 hour chilling pastry
Place flour, cream cheese and butter into mixing bowl. Mix 10sec/speed 6, or until mixture comes together.
Remove the pastry from the mixing bowl and briefly knead. Wrap in plastic wrap and place in fridge for 1 hour.
Preheat the oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
Toss vegetables, oil and garlic together in a large bowl. Season with sea salt and black pepper.
Place on baking tray. Bake in oven for 40-45 minutes or until cooked and golden. Cool slightly.
Line another baking tray with baking paper.
On a lightly floured work surface, roll out the pastry into a 35cm circle and place on prepared tray.
Pile the roasted vegetables into the centre of the pastry leaving a 5cm border.
Fold the pastry border over the filling, pleating the edge and leaving the centre open.
Combine egg yolk with 2 teaspoons of water and brush over the pastry. Sprinkle filling with feta and parmesan.
Bake in oven for 30-35 minutes or until pastry is cooked and golden.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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