Roast Vegetable Tart with Parmesan Cream

what a easy dish to make

Serves: 6

Preparation time: 30 Minutes

Cooking time: 50 Minutes

Ingredients:

• 500g Cauliflower
• 250g Broccoli
• 400g 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
• 50g Butter, melted
• Basil leaves, to garnish

For the savoury custard, whisk:

• 3 Free-range eggs
• 1 Cup cream
• 100g Feta, coarsely crumbled
• 100g Parmesan , grated
• Sea salt and freshly ground black pepper, to taste

For the parmesan cream:

• 1/2 Cup cream
• 50g Parmesan, grated
• Freshly ground black pepper, to taste

Method:

1. Preheat the oven to 220°C.
2. Break the cauliflower and broccoli into large florets.
3. 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.
4. Halve a sheet of phyllo and brush with melted butter. Place, buttered side down, into a 24cm loose-bottomed tart tin, about 3cm deep. Repeat with the remaining pastry, slightly overlapping the layers as you go.
5. 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 is set.
6. To make the Parmesan cream, heat the cream and parmesan, stirring, until the cheese melts. Add the pepper to taste. 
7. Spoon over portions of the tart and garnish with basil leaves.

**Tips**
- Phyllo makes a crisp case for a robust filling of roast vegetables baked in a rich cheesy custard.

Credit:  https://taste.co.za/