Winter Vegetable Tart

Ingredients

2 Sheets of Frozen Shortcrust Pastry

150g Sweet Potato, Peeled and cut into 1cm cubes

100g Zucchini, cut into 1cm cubes

1/2 red onion, sliced into wedges

60g (approx 6) Cherry tomatoes, halved

6-7 strips of Semi Sun-dried Tomatoes

1 Clove of garlic, finely diced

6 eggs, lightly beaten

1/2 cup pouring cream

1 Tbsp mixed herbs (thyme, rosemary, sage) finely chopped

50g Feta (plain or flavoured)

Salt & Pepper to taste

Method

Pre-heat oven to 190c. Spray a loose base flan tin (round or oblong) with oil.

Place pastry in tin, gently pushing into the corners. Gently seal any over laps with a fork and cut off any over hang.

Spread the diced garlic over the base. Add, all of the vegetables and herbs evenly, keeping the wedges of onion neatly together.

Mix together the eggs, pouring cream and salt and pepper. Gently Pour over the vegetables.

Break the feta into smaller pieces and sprinkle over the top.

Place in oven and bake at 190c for 40 mins or until golden and cooked through.

Serve warm or cold with salad for a perfect lunch or dinner.