Takes: 2 hours 30 mins (plus chilling and standing)
1kg butternut squash, peeled and cubed
2 red peppers, deseeded and chopped
1 red onion, chopped
2 courgettes, halved lengthways and sliced
Olive oil cooking spray
2 sheets puff pastry, defrosted if frozen
80g Cheddar cheese, grated
6 medium eggs
120ml double cream
Salt and freshly ground black pepper
Money Saving Tip
Cost per serving £1.30
Step by Step
Preheat the oven to 180°C (fan 160°C, gas 4). Line two large baking trays and add the butternut squash, red peppers, onion and courgettes in a single layer. Spray with oil and bake for 35-40 mins or until tender. Set aside to cool slightly.
Grease a 20cm round springform tin. Cut a pastry sheet into four even strips. Attach a strip along each edge of the second pastry sheet, pressing down the joins to seal. Use to line the tin, and trim any excess. Chill in the fridge for 15 mins.
Line the pastry case with greaseproof paper, fill with baking beans and bake blind for 15 mins. Remove the beans and paper, then bake the pastry case for a further 10-15 mins or until golden.
Spoon the roasted vegetables and cheese into the pastry case. Whisk the eggs and cream together in a jug and season with salt and freshly ground black pepper. Pour into the pastry case and bake for 1 hour or until just set.
Remove the tart from the oven and leave to stand for 15 mins. Cut into wedges and serve with a mixed salad.