Roasted vegetables and feta Tart

This flan is much lower in fat than a traditional quiche. It is delicious with boiled new potatoes, and a green salad. Serves 8

Ingredients:
For the pastry:
125g/4½oz self-raising flour,
50g/1 3/4oz oatmeal,
75g/2¾oz butter

For the Filling:
1 red pepper, deseeded and chopped
1 yellow pepper, deseeded and chopped
1 courgette, sliced
1 aubergine, chopped
1 red onion, cut into wedges
1 tablespoon olive oil
1 clove garlic, crushed
2 tablespoons fresh oregano, chopped (or dried if unavailable)
75g/2¾oz feta cheese, crumbled
25g/1oz pine nuts- walnuts are also good
salt and freshly ground black pepper

Instructions
Preheat the oven to 200°C/400°F/gas mark 6.
Sift the flour into a large bowl. Stir in the oatmeal, then rub in the butter, until the mixture resembles fine breadcrumbs. Stir in enough water to combine the mixture.
Roll out on a lightly floured surface to make a 20cm round, place on a baking sheet lined with baking parchment, chill for 15 minutes, then bake blind for 15 minutes, or until a light golden colour
Meanwhile, place all the vegetables into a roasting tin, drizzle over the oil and toss through the garlic. Place in the oven and roast for 25-30 minutes until tender and slightly charred on the edges.
Toss through the oregano and season well, spoon over the pastry base. Sprinkle over the feta and pine nuts and return to the oven for 10 minutes until the cheese is melted. Serve warm or cold.

Nutritional information
Each serving contains: 231 calories
5g protein
22g carbohydrates
14g fat