Roasted Vegetable Tart with Feta and Cashew Nuts

This colourful showstopper of a sharing lunch is just as delicious served warm or cold and can be prepared well in advance of any hungry guests. The sweet roasted vegetables, creamy feta and crunchy nuts are a wonderful combination. The choice of vegetables can be replaced with whatever is currently in season making this tart a versatile base for experimentation and creativity.

(recipe and image produced by the ‘Welcome to Palestine’ team)

Ingredients

Serves 6 – Time 1 hour 10 minutes

1 Red Pepper
1 Orange Pepper
1 Yellow Pepper
150g Cherry Tomatoes
1 Courgette
3 Cloves of Garlic
1 Handful of Coriander
1 Chilli
250ml Double Cream
50ml Whole Milk
2 Eggs
100g Feta
100g Cashew Nuts
300g Shortcrust Pastry
3 Tbsp of Olive Oil
1 Tsp Fresh Nutmeg

Instructions

Pre-heat the oven to 200 degrees celsius. De-seed and roughly chop the peppers and courgette, peel the garlic and put it all into a large roasting tin with the olive oil and seasoning. Mix well and roast in the oven for 30 minutes.

Whilst the vegetables are roasting, use a rolling pin to flatten the pastry to 5mm thick. Grease a circular oven dish with a 5cm lip and lay the pastry as a base covering the sides making sure to leave no air pockets.

In a mixing bowl combine the cream, milk, eggs, finely chopped coriander, chilli, freshly grated nutmeg, salt and pepper. Mix well.

After 30 minutes when the vegetables begin to turn golden at the edges, remove them from the oven and into the pastry case. Pour over the cream and herb mixture until just below full and crumble over 75g of feta and 75g of cashew nuts.

Put the tart in the oven and reduce the heat to 180 degrees celsius and bake in the oven for 30 minutes or until the top is a dark golden brown. Remove from the oven and sprinle over the remaining cashew nuts and feta pieces.

Serve with a salad and a drizzle of olive oil.