Categories: January

Ingredients

• 350g sheet ready-rolled shortcrust pastry
• 500g cooked and roasted vegetables
• 1 small courgette, thinly sliced
• 3 plum tomatoes, quartered
• 2 garlic cloves, crushed
• 4 tbsp olive oil
• 2 tsp chopped fresh rosemary
• 125g feta, crumbled
• 2 tbsp grated Parmesan

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4.

2. Lightly grease a 23cm pie plate. Lay the pastry into the plate, trimming to fit. Use trimmings to decorate edge, if you like. Line with baking parchment and baking beans or rice and bake for 10 minutes. Remove paper and rice. Bake for a further 5 minutes.

3. Toss vegetables, courgette and tomatoes with the garlic, oil and rosemary, then fill the pastry case. Dot with feta and sprinkle with Parmesan. Bake for 20 minutes. Serve with a green salad.

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