Mediterranean Vegetable Tart

1 ready made or homemade pastry to cover the bottom and sides of your chosen pan
1 large onion peeled, quartered and cut in eighths
1 cup mushrooms halved (or quartered if large)
2 peppers assorted colours if possible, de-seeded, sliced and cut in roughly one inch squares
1 small to medium zucchini cut in half and then in half moons, roughly half an inch thick
1 tablespoon mild olive oil
3 tablespoons passata or plain tomato sauce
2 tablespoons basil pesto homemade or store bought
1 to 2 handfuls of a meltable Mozzarella style vegetarian cheese
salt and freshly ground pepper

Preheat the oven to 400°F (200°C).
Spread the prepared vegetables on a large baking sheet.
Drizzle with the oil and toss to coat.
Roast for 15 minutes, carefully turn the vegetables over and return to the oven for a further 15 minutes until nicely roasted but not too brown.
Remove from the oven and let the vegetables cool to room temperature. (At this point the vegetables can be cooled and chilled for 3 to 4 days.)
Reduce the oven heat to 350°F (175°C)
Roll out the pastry and put it in the pie or quiche dish.
Mix the tomato sauce and pesto together and spread the mixture over the bottom of the pie crust, coating right to the edges.
Top the tomato and pesto mixture with the roasted vegetables, spreading them right out to the edge. Sprinkle with the cheese.
Season lightly with a bit of salt and pepper.
Bake for 30 to 35 minutes, or until the pastry crust is golden brown and the cheese is melted.
Allow the tart to sit for about five minutes after it comes out of the oven before slicing.

May be served hot or cold.

Make sure to tag #apriljharris on Instagram and follow @apriljharris for more.