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Ingredients

1 x 400g sheet shortcrust or wholemeal pastry, defrosted
3 cups cooked, roasted vegetables
3 roma tomatoes, quartered
2 garlic cloves, crushed
60ml (1/4 cup) olive oil
2 teaspoons chopped fresh rosemary
125g fetta, cubed
2 tablespoons grated parmesan
Green salad, to serve

Method

Step 1 Preheat oven to 180°C. Lightly grease a 23cm pie plate.
Step 2 Lay the pastry into the plate, line with baking paper and rice and blind-bake for 10 minutes. Remove the paper and rice and bake for a further five minutes.
Step 3 Toss all vegetables with the garlic, oil and rosemary, then fill the pastry case. Dot with fetta and sprinkle with parmesan. Bake for 20 minutes. Serve with a green salad.

Roast vegetable & fetta pie

How to make Roast vegetable & fetta pie

Ingredients

Method