1 red pepper, cored, deseeded and cut into
thick strips
1 onion, cut into wedges
2 courgettes, cut into sticks
3 tomatoes, halved
2 garlic cloves, chopped
3 tbsp olive oil
2 tbsp chopped rosemary
4 oz feta cheese, crumbled
2 tbsp freshly grated Parmesan cheese
salt and pepper
Method :
Mix flour and oatmeal and rub in the
butter until the mixture resembles breadcrumbs. Add enough of the measured water to
mix to a firm dough. Turn out on to a lightly floured
surface and knead briefly. Roll out the pastry and line a 9inch
pie plate. Line the pastry case with greaseproof
paper and fill with baking beans or dried beans. Bake 400F, gas mark 6, 15 minutes. Lift out the paper and beans and bake
for 5 minutes or until it is light golden brown. Prepare the filling, arrange
vegetables in roasting tin. Add garlic, oil, rosemary and season
to taste with salt and pepper. Turn the vegetables to coat them
evenly with oil. Roast 400F gas mark 6 for 35 minutes,
or till tender. Turn occasionally. Remove the cooked vegetables, arrange
in the pastry case. Scatter the feta cheese over the top
and sprinkle with the Parmesan. Return the pie to the oven for 10
minutes until the top is crisp and golden.
