Ingredients

1 sheet of short crust pastry

1 med red capsicum (large dice)

1 med yellow capsicum (large dice)

1 leek (white only, washed and sliced 5mm thick)

200g butter nut pumpkin (diced large)

6 pieces asparagus (cut 2 cm long)

1 Zucchini (slice into 4 lengthways 1 cm dice)

6 spring onions (white only, cut 2cm long)

1 punnet of cherry tomatoes

4 cloves of garlic

4 sprigs of thyme

100g washed spinach leaf

 

Method

Heat oven to 180c

Cut pastry into 4, press into moulds, put into fridge for 10 minutes, take out and bake blind for 15 minutes or until gold in colour, allow to cool.

Place in a roasting tray capsicum, leek, pumpkin, garlic and thyme, season, add a little olive oil and roast until tender (approx 25 min)

In a frying pan add a little oil, and panfry, until tender, the asparagus, zucchini, spring onions and cherry tomatoes, season.  When cooked gently mix together with the oven roasted vegetables and keep warm.

 

To Assemble

Place warm pastry case onto plate. Add spinach and then spoon on top the roasted, pan fried vegetables, drizzle with a little olive oil and a splash of balsamic vinegar, serve with a dressed green salad.