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Roast vegetable tart with Parmesan cream

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 50 minutes

Ingredients

500 g cauliflower
250 g broccoli
400 g mixed marrows, halved
1 large yellow pepper, thickly sliced
olive oil, for drizzling
Sea salt and freshly ground black pepper, to taste
3 phyllo pastry sheets
50 g butter, melted
Basil leaves, to garnish

For the savoury custard, whisk:

3 free-range eggs
1 cup cream
100 g feta, coarsely crumbled
100 g Parmesan, grated
Sea salt and freshly ground black pepper, to taste

For the Parmesan cream:

½ cup cream
50 g Parmesan, grated
Freshly ground black pepper, to taste

Method

Preheat the oven to 220°C.

Break the cauliflower and broccoli into large florets. Drizzle all the vegetables with olive oil and season lightly. Spread out on a baking tray and bake for 20 minutes, or until just tender. Allow to cool.

Halve a sheet of phyllo and brush with melted butter. Place, buttered side down, into a 24 cm loose-bottomed tart tin, about 3 cm deep. Repeat with the remaining pastry, slightly overlapping the layers as you go. Brush all the exposed pastry with butter. Pack in the roasted vegetables and ladle over the savoury custard. Bake at 180°C for 30 minutes, or until the pastry is golden and the custard set.

To make the Parmesan cream, heat the cream and Parmesan, stirring, until the cheese melts. Add pepper to taste. Spoon over portions of the tart and garnish with basil leaves.

Cook's note: Phyllo makes a crisp case for a robust filling of roast vegetables baked in a rich cheesy custard.

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Roast vegetable tart with Parmesan cream

Ingredients

Method