Ingredients
450g/1lb potatoes, peeled, grated, rinsed and dried
1 large parsnip, peeled and grated
50g/2oz plain flour
salt and freshly ground black pepper
3 x 15ml spn/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/4oz potatoes well scrubbed
25g/1oz Pecorino cheese flakes
Method
O V E N
220°C/425°F/Gas Mark 7
1. Mix together the grated potatoes, parsnip and flour.
Season then bind together with 2 x 15ml spn/2tbsp of oil.
2. Divide into 4 mounds on a well greased baking sheet and shape into
10cm/4in nests with the edges slightly raised.
Cover with cling film and chill for 30 minutes.
3. Meanwhile, mix together the peppers, courgette, garlic and onion.
Cut the potatoes lengthways into 8 equal wedges and add to the other vegetables.
4. Toss the vegetables in the remaining oil with salt and pepper,
and roast in the oven for 20 minutes.
5. Turn the vegetables over, uncover the tarts and place in oven on
a separate shelf.
Continue cooking for a further 20 minutes.
6. Transfer tarts to serving dishes and spoon in roasted vegetables.
Top with flakes of Pecorino and serve immediately.
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