Ingredients
2 parsnips, peeled and cut into chunks
Roasted Vegetable Tart
2 red onions, peeled and quartered
4 garlic cloves, peeled and halved
3 tablespoons olive oil
2 red peppers, quartered and deseeded
1 sachet Schwartz Roasted Mediterranean Vegetables ,
225 gram (8 ounce) oil-based vegan shortcrust pastry
Schwartz Sea Salt and Black Pepper to season
Preparation
25 mins Prep Time
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Meanwhile, boil the parsnips for 5 minutes, drain and place in a large roasting tin with the onions and garlic. Drizzle with the oil and cook, uncovered, in the oven for 30 minutes.
Remove the roasting tin from the oven, add the peppers and sprinkle over the sachet contents. Toss well and cook for a further 30 minutes.
Meanwhile, on a lightly floured surface, roll out the pastry to a rectangle measuring 35cm x 18cm. Lift the pastry onto a greased baking sheet. Spoon the roasted vegetables over and loosely fold the pastry edges over to form a rim and cook in the oven for 20-30 minutes.
Delicious served with a crisp green salad.