Roast vegetable tart

1.Preheat oven to 190°C/170°C fan-forced. Line 2 baking trays with baking paper. Arrange vegetables in a single layer on prepared trays. Lightly spray with oil. Bake 35 minutes or until lightly browned and tender. Cool to room temperature. Sprinkle with thyme.

2.Lightly spray a 20cm (base diameter) round springform pan with oil. Place a sheet of filo on workbench, spray lightly with oil. Repeat layering and spraying remaining pastry, rotating each sheet 45° each time. Ease pastry into prepared pan. Fold overhanging pastry back into side of pan. Place pan on a baking tray.

3.Fill pastry shell with roast vegetables. Pour egg over vegetables; sprinkle with cheese. Bake 40 minutes or until golden brown and just set at centre. Stand 5 minutes. Cut into wedges. Serve with salad.