Roasted vegetable and Feta Tart

Ingredients

• For the pastry:
• 125g/4½oz self-raising flour
• 50g/1¾oz oatmeal
• 75g/2¾oz butter
• For the Filling:
• 1 red pepper, deseeded and chopped
• 1 yellow pepper, deseeded and chopped
• 1 courgette, sliced
• 1 aubergine, chopped
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 tablespoons fresh oregano, chopped
• 75g/2¾oz feta cheese, crumbled
• 25g/1oz pine nuts
• salt and freshly ground black pepper

Instructions

1. Preheat the oven to 200°C/400°F/gas mark 6.
2. Sift the flour into a large bowl. Stir in the oatmeal, then rub in the butter, until the mixture resembles fine breadcrumbs. Stir in enough water to combine the mixture.
3. Roll out on a lightly floured surface to make a 20cm round, place on a baking sheet lined with baking parchment, chill for 15 minutes, then bake blind for 15 minutes, or until a light golden colour
4. Meanwhile, place all the vegetables into a roasting tin, drizzle over the oil and toss through the garlic. Place in the oven and roast for 25-30 minutes until tender and slightly charred on the edges.
5. Toss through the oregano and season well, spoon over the pastry base. Sprinkle over the feta and pine nuts and return to the oven for 10 minutes until the cheese is melted. Serve warm or cold.