Roast Vegetable Tart

1 1/2 sheets frozen short crust pastry (per tart)
Olive oil
Salt & Pepper
Vegetables of you choice to roast I used...
Zucchini, quatered lengthways and sliced
Sweet Potato, cubed
Red onion (1 per tart)
Mushrooms, quatered
Cherry tomatoes (1/2 punnet per tart)
Olive tepenade (135g jar was enough for 3 tarts)
50g Danish feta (per tart if you want cheese), crumbled

Preheat oven to 180 degrees, spray your tart tins with cooking spray and line with pastry pricking the bottom of the pastry with a fork. Blind bake for 10 mins, then remove baking paper and weights and bake for a further 10 mins until golden. Set aside to cool.

Prepare your vegetables and place on a baking tray, drizzle with olive oil and season with salt and pepper. Roast for approx 30 mins until vegetables are tender. (I put all the veg in for 10 mins first before adding the tomatoes)

Spread olive tepenade over the base of each tart. Fill tarts with the roast vegetables and sprinkle with feta if desired. Bake for 10 mins until heated through and serve. 

I prepared mine a few hours ahead and heated it from the fridge, it took approx 20 mins to heat through and was delicious. Enjoy :)