Instructions

1. 1

   Preheat the oven to 200°C / fan 180°C / Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with olive oil and toss to mix. Roast for 20 minutes. Cool.

   
   

2. 2

   Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs. Stir in the Cheddar, then add 2 tbsp of beaten egg, and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.

   
   

3. 3

   Roll out the pastry on a lightly floured surface into a 30cm circle (12 inches).Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.

   
   

4. 4

   Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3 inches) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-from tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.

   
   

5. 5

   Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.

   
   

6. 6

   Cook's tips: make the pastry in a food processor to save time.

   
   

Ingredients

• 1 courgette, sliced
• 2 mixed peppers, deseeded and thickly sliced
• 8 cherry tomatoes
• 1 red onion , sliced
• 1 tbsp olive oil
• 100g British brie , cut into chunks
• 2 tsp sesame seeds
• 200g plain flour
• 1 pinch salt
• 75g vegetable fat , chilled and cut into pieces
• 50g mature Cheddar cheese, grated
• 1 egg, beaten

Serves 4

Total time required 1 hr 5 mins

• Preparation time: 20 mins
• Cooking time: 45 mins