1 tablespoon runny honey
1–2 tablespoons olive oil
sea salt and freshly ground black pepper
1 ½ cups leftover roast lamb
1½ sheets Edmonds ready-rolled savoury short pastry sheets
½ cup cream
½ cup plus 1 tablespoon grated parmesan
1 tablespoon finely chopped fresh rosemary leaves
To serve: fresh mint leaves and mint jelly and/or tomato relish
If you are using leftovers for this, you will need about 2½–3 cups of leftover roast vegetables and 1½ cups of lamb.
If you are preparing the vegetables specifically for the tart, preheat the oven to 180˚C and cut the onions into 8ths (in wedges), and the remaining vegetables into roughly 5cm chunks and batons. Place the vegetables in an even layer in a roasting dish and drizzle with olive oil and honey, sprinkle with sea salt and freshly ground black pepper, and tuck in a few sprigs of rosemary. Roast for around 30–35 minutes until all of the vegetables can be easily pierced with the tip of a knife.
Remove from the oven and allow the vegetables to cool while you line a 25cm removable base tart tin with pastry, trimming and patching it where necessary. Prick the base, chill the pastry for 10 minutes, then line with baking paper and baking beans or weights and cook for 10 minutes. Remove the baking beans and paper and cook a further 10 minutes.
While the base is baking, whisk the cream, eggs and grated parmesan together and season with sea salt and freshly ground black pepper. Once the pastry shell is cooked, fill it with the roast vegetables and lamb and pour over the cream mixture. Lower the oven temperature to 160˚C and bake a further 35–40 minutes until just set. Leave to cool for a few minutes in the tin before removing and serving with fresh mint, mint jelly and/or tomato relish. Serves 6 for lunch and 4 for dinner