Name: Roast vegetable tart
Yield: 4 servings
Ingredients: 1 large red pepper; 1 medium sweet potato, peeled and cut into 3cm dice; ½ a small courgette, cut into 3cm dice; 2 small onions, peeled and thinly sliced; 1 bay leaf; 200g shortcrust pastry; 3 sprigs of thyme, picked; 50g goat's cheese; 4 cherry tomatoes, halved; 1 large free-range egg; 130ml double cream; about 50ml olive oil; salt and black pepper

Roast vegetable tart | Parsely