This is how it's made Mediterranean Vegetable and Feta Tart

  1. Step 1

    Place the prepared Mediterranean vegetables in a roasting tray and toss with the olive oil, parsley and chilli flakes. Roast in the oven (220c/200c (fan)/ Gas Mark 7) for 20 minutes. Set the roasted vegetables aside to cool.

  2. Step 2

    To make the pastry place the plain flour in a bowl and add the diced Stork block. Rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through a pinch of salt.Make a well in the centre and add the egg yolk and a little of the water and begin to work together with a table knife. Add a little more water until the pastry comes together. 

  3. Step 3

    Knead lightly in the bowl until smooth, wrap in cling film and chill in the fridge for 30 minutes.

  4. Step 4

    Once rested roll out the pastry on a lightly floured surface and trim with a sharp knife to a large rectangle.

  5. Step 5

    Transfer the pastry to baking tray lined with a sheet of non stick paper. Fold over the edges to form the outside edge of the tart.

  6. Step 6

    Mix together 2 tbsps crème fraiche with 1 tbsp Dijon mustard and season well with salt and pepper.

  7. Step 7

    Spread over the centre of tart.

  8. Step 8

    Add the cooled vegetables and diced feta, sprinkle with a little extra chilli flakes and bake in the oven (200c/180c (fan)/ Gas Mark 6) for 25 minutes.

  9. Step 9

    Serve warm or cold.

  • Temperature: 180C oven, 160C fan, Gas 4 oC
  • Baking time:
  • Serves: 8