• 1 large onions, halved and thinly sliced
  • about 100ml olive oil
  • 1 large garlic clove, crushed
  • 2 large tsp pesto
  • 1 dessertspoon each of picked marjoram and oregano, plus some extra sprigs for garnish
  • 2 red peppers
  • 1 yellow pepper
  • 50g semi-sun-dried tomatoes or ½ punnet of cherry tomatoes
  • 1 pastry case, baked blind( this can be homemade short crust or bought from the cold cabinet in the supermarket)
  • 6 eggs
  • 1pt cream
  • 100gr cheese grated
  • Salt and pepper


Preheat the oven to 200C/gas mark 6.  Gently sauté the onions in 4 tablespoons of olive oil for 10 minutes, or until opaque.  Add the garlic, cook for 1 minute  pinch of sugar.  Cook on a low heat until reduced slightly.  Stir in most of the herbs.  Season with salt and pepper,  . .

Cut the vegetables into strips and toss in olive oil so they are lightly coated, spread out on a shallow baking tray and roast in the preheated oven for 15 minutes.  Remove from the oven     Add the semi-sun-dried tomatoes. Or cherry tomatoes

Spread the pesto  over the pastry base, , scatter over the vegetables.  Sprinkle with the sprigs of marjoram and oregano . Now beat the eggs and cream together and add half the cheese. Pour over the tart and sprinkle the remaining cheese on top. Bake at 180c gas 5 for approx 45 mins..