Oven temperature: 200°C .
1. Vegetables: Place all the
vegetables in a roasting tin. Drizzle
with olive oil and toss well to coat.
Roast in a preheated oven for
approximately 20 minutes until just
tender, tossing once during cooking.
Remove from the oven and leave to
2. Pastry: Sift the cake fl our and salt.
Rub in the butter with your fingertips
until the mixture resembles coarse
breadcrumbs. Add the Parmesan,
then add the water a little at a time,
to form a ball. Cover with clingfilm
and refrigerate for 30 minutes.
Remove from the fridge and leave
to stand at room temperature until
slightly softened. Roll out onto a
lightly floured surface to form a
large circle about 5mm thick. Roll
the pastry up around a rolling
pin, then carefully unroll it onto a
greased baking tray.
3. Filling: Put the vegetables in a
mixing bowl, and add the pesto
and the cheese. Toss to coat.
Season with salt and freshly ground
4. Spread the filling out on the
pastry, leaving a 3cm rim right
round. Fold the edges of the pastry
up over the vegetables. Brush
the pastry with the beaten egg.
Bake in a preheated oven for
30 to 40 minutes at 200°C until
the pastry is golden and crisp.