By making the crust and veggies the day before, this stunning tart can be easily thrown together before a shared lunch or dinner.

Words: Extract from Nadia: A Seasonal Journal  Photo: Isabella Harrex

Prepare the crust and veg for this in advance. Make the cheesy filling on the day and throw the tart together for an effortless lunch or dinner, perfect served with a crisp salad. Cut any larger vegetables into halves or quarters to ensure they cook evenly. (You can roast the vegetables up to 3 days in advance.) Alternatively, make the tart with leftover roast veg.

Makes: 6 serves
Prep time: 20 minutes
Cook time: 1 hour

INGREDIENTS

1kg baby vegetables, e.g. beetroots, carrots, turnips, radishes, small new potatoes, pickling or small brown or red onions
3 tablespoons olive oil
leaves from 1 large sprig rosemary
leaves from 4 sprigs thyme
2 tablespoons honey
1 tablespoon balsamic vinegar
500g ricotta or cottage cheese
1 bunch chives, finely chopped
1 bunch parsley, finely chopped
200g feta, crumbled
finely grated zest and juice of 1 lemon

Carrot & oat crust:
1 medium carrot, grated
1 cup rolled oats (quick oats, not wholegrain)
100g cold butter, diced
1 cup wholemeal flour
1 cup finely grated parmesan
½ teaspoon baking powder
½ teaspoon salt

METHOD

Preheat oven to 180°C fan bake. Line a large oven tray with baking paper and lightly grease a 20cm round pie dish.

Toss the baby vegetables, olive oil, rosemary and thyme together on the prepared oven tray. Roast for 30 minutes, turning once, until they are golden brown and tender. Mix the honey and vinegar together and drizzle over the vegetables. Toss to coat and return to the oven for a further 5 minutes.

Set aside to cool to room temperature. Add the chives and parsley and mix well to combine. To make the tart crust, put all the ingredients in a large bowl and use your fingertips to rub in the butter until the mixture resembles breadcrumbs. (Alternatively, pulse them together in a food processor.)

Roll out the pastry between two sheets of baking paper to a rough 30cm round. Remove one sheet of baking paper and put the pastry into the prepared pie dish, pastry facing down. Peel off the remaining piece of baking paper. Press the pastry into the dish and trim off the overhang. Bake for 25 minutes, until light golden brown. Set aside to cool completely.

Mix the ricotta or cottage cheese, feta, lemon zest and juice together and season well. Spoon the cheese mixture into the prepared crust and top with the baby vegetables.