Roasted vegetable tart - serves 4

This vegetable tart is delicious and looks amazing - yet it is healthy too.
How so?
Well how about substituting the pastry for cous cous...

INGREDIENTS:

• 1/2 red pepper, deseeded
• 1/2 yellow pepper, deseeded
• 1 red onion
• 1 courgette
• 4 cherry tomatoes
• 1 tbsp olive oil
• 1 vegetable stock cube
• 200g cous cous
• 50g butter
• 3 medium eggs
• 1 tbsp Parmesan
• 100g creme fraiche
• 4 sprigs of thyme
• 1/2 Mozzarella ball

(1) Chop the peppers into chunks, the red onion into wedges, the cherry tomatoes in half and slice the courgettes thinly.

(2) Place all of the vegetables into a roasting tin, add 1 tbsp of olive oil and season with black pepper.

(3) Stir everything together and roast for 20 minutes at 200C - stir again half way through.

(4) Dissolve the stock cube in 200ml of boiling water. Put 200g of cous cous into a bowl and add the stock. Cover and let it sit for 5 minutes until all of the stock has been absorbed. Then fluff up using a fork, and add butter for more flavour.

(5) Spoon the cous cous into a flan dish (20cm is a good size). Press it evenly into the base and sides.

(6) Let the roasted vegetables cool for a few minutes before adding to the flan.

(7) Beat the eggs together and mix in the Parmesan (grated), creme fraich and thyme.

(8) Pour this mixture over the roasted vegetables and top with torn mozzarella.

(9) Bake the tart for 30-35 minutes, until set. Serve with salad.