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"Serves: 4 300g (12oz) butternut squash, cut into 2.5cm (1 inch) cubes 1 red pepper, deseeded and cut into chunks 1 yellow pepper, deseeded and cut into chunks 1 zucchini, thickly sliced 1 red or ordinary onion, sliced into wedges 2 tbsp olive oil 2 sprigs rosemary 225g (8oz) plain flour Pinch of salt 50g (2oz) butter, chilled and cut into pieces 50g (2oz) shortening, chilled and cut into pieces 150g (5oz) cheddar cheese, grated 2 eggs, beaten 50g (2oz) soft cheese 2 tbsp milk 1 tsp dried oregano or Mediterranean herbs Method: 1. Preheat the oven to 200\u00B0C / fan oven 180\u00B0C / Gas Mark 6. Tip all the vegetables into a roasting pan, sprinkle with the olive oil and toss to coat. Add the rosemary sprigs and roast for 30 minutes, turning after 15 minutes. Cool. 2. While the vegetables are cooking, make the pastry. Put the flour and salt into a large bowl. Rub in the butter and shortening until the mixture looks like fine breadcrumbs. Stir in 50g (2oz) of the grated cheddar, then add 2 tablespoons of beaten egg and just enough chilled water to make a soft, but not sticky dough. Knead for a few seconds until smooth, then chill for 10 minutes. 3.Roll out the pastry on a lightly floured surface into a circle measuring roughly 35cm (14 inch) in diameter. Transfer the pastry to a baking sheet \u00AD it will overlap the sheet at this stage. Brush the surface of the pastry with beaten egg. 4. Pile the cooled vegetables onto the pastry \u2013 leaving a border of about 5cm (2 inches) around the edge. Sprinkle the rest of the cheese over the top. Fold the pastry over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg. 5. Beat the remaining egg with the soft cheese, milk, dried herbs and seasoning. Carefully pour into the tart. Transfer to the oven and bake for about 25 minutes, until the pastry is golden and the filling has set. Serve warm or cold. This piece originally appeared on Housebeautiful.co.uk "^^<http://www.w3.org/2001/XMLSchema#string>
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