The Very Full Tart features all my favourite ingredients including roast veg, feta, bayleaves and of course shortcrust pastry. I always use shop bought pastry (if it's good enough for Jamie Oliver it's good enough for me) which is very easy to roll out and prebake.
Recipe (makes six tartlets):
1 packet of shortcrust pastry
A couple of pinches of thyme and parsley
1 medium onion
6 cherry tomatoes, halved
Half a block of feta, cubed
Half a tub of ricotta cheese
A splash of milk (probably best to use cream instead though)
Roll out the pastry, put into buttered tart tins and prick with a fork. Cook in the oven at 200 degrees C until the pastry is browning. Cut up the aubergine, courgette and peppers and roast with some salt, pepper, thyme and parsley and roast in an oven dish. Once the roast veg in there start to get softer, add the mushrooms, roughly chopped. Meanwhile, fry the onions in a pan with the bayleaves. I think the bayleaves really make a difference to these tarts so make sure you do include them and cook the onions nice and slowly so they take in the flavour. Spread the onions on the bottom of the tartlets. Add a tablespoon of the roast veg on top. Add the cherry tomatoes then dot with the cubes of feta and little blobs of ricotta. Remember they are "very full" for a reason. Bake in the oven until the cheese is turning nice and toasty brown. Leave to cool for a few minutes so you can get them out of the tart tins more easily. Delicious!