Mediterranean Roasted Vegetable Tart Tatin

1. 1

   Preheat the oven to 425u00b0F. Spread the vegetables in a single layer across the bottom of a large baking dish - use a second dish if necessary.

2. 2

   Toss with the oil and rosemary leaves. Roast for 15-20 mins until beginning to soften and char.

3. 3

   Lightly grease a 10-inch round spring form pan. Line with wax paper or parchment. Roll out the pie crust on a lightly floured surface to a rough circle just larger than the pan.

4. 4

   Transfer the vegetables to the prepared pan. Press down with the back of a spoon to roughly level the surface.

5. 5

   Place the pie crust over the top. Press into the vegetables; fold the overhanging pastry into the pan to form a thicker edge at the sides. Prick all over with a fork. Sprinkle with the Parmesan cheese.

6. 6

   Return to the oven. Bake for 15-20 mins until the crust is golden and cooked through. Carefully, invert the pan; release the sides; pull away the wax paper. Serve the vegetable tart hot in wedges.

* Per serving · 4 servings · Values may vary.

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