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Jul 1, 2007

Category:Vegetables
450g / 1lb potatoes, peeled, grated, rinsed and dried
1 large parsnip, peeled and grated
50g / 20z plain flour
salt and freshly ground pepper
3 x l5ml / 3tbsp vegetable oil
2 peppers, cored and roughly chopped
1 courgette, cut into chunks
2 cloves garlic, crushed
1 red onion, cut into chunks
2 x 125g / 2 x 4oz potatoes, well scrubbed
25g / 1oz vegetarian pecorino, flakes (optional)
1. Pre-heat the oven to 220°C/425°F/Gas Mark 7

2. Mix together the grated potato, parsnip and flour; season with the salt and pepper, then bind together with 2 x 15ml spoon / 2tbsp of oil.

3. Divide into 4 mounds on a well greased baking sheet and shape into 10cm / 4 inch nests with the edges slightly raised. Cover with cling film and chill for 30 minutes.

4. Meanwhile mix together the peppers, courgette, garlic and onion.
Cut the potatoes lengthways into equal wedges and add to the other vegetables.

5. Toss the vegetables in the remaining oil with salt and pepper then roast in the oven for 20 minutes.

6. Turn the vegetables over. Uncover tarts and place in oven on a separate sheet, continue cooking for a further 20 minutes.

7. Transfer tarts to serving dishes and spoon in roasted vegetables.

8. Top with flakes of pecorino cheese (optional) and serve immediately



Visibility: Everyone
Posted: Sunday July 1, 2007, 10:22 am
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Paula carey
female, age 44, married, 1 child
Worthing, West Sussex, United Kingdom
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