date:Jul 03, 2014
thyme. Drizzle with oil. Season with salt and pepper. Roast for 12 to 15 minutes minutes or until just softened and lightly caramelised. Set aside to cool.
3. Line base and side of a 2.5cm-deep, 11.5cm x 34cm (base), loose-based fluted tart pan with pastry. Trim excess. Refrigerate for 15 minutes. Place pan on a baking tray. Line pastry with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 minutes. Remove paper and weights or rice. Bake for a further 10 minutes or unti