Roasted Vegetables and Puff Pastry
	1.5   onions, chopped   1.5   capsicum, chopped   1.5   red bell peppers   1.5   green chillie peppers   1.5 cloves    garlic   20 ml    extra-virgin olive oil   1.5 cans    tomatoes, chopped, drained   450 g    feta cheese, crumbled   365 g    puff pastry, thawed     1 Preheat oven to 200°C. Lightly oil a shallow baking dish or pie dish. 2 Place onion, capsicum and garlic in a prepared pan. Season with freshly ground pepper and sprinkle a little olive oil over them. Roast in a preheated oven for about 10 minutes or until you think the vegetable are done. 3 When the vegetables are tender, remove from oven. Spread tomatoes evenly over the vegetables and sprinkle with feta cheese. Roll out the puff pastry and place over vegetables, tucking down the sides. Cover the refridgerate/freeze. 4 Defrost well before baking in a 200°C oven for 20 minutes or until the pastry is golden brown. Remove from oven, place tray over the dish and then flip it upside down so that you have a puff pastry base with the vegetables on top. 5 Serve immediately while the puff pastry is still crisp.   Servings: 6 Preparation time: 20 minutes Cooking time: 30 minutes Ready in: 50 minutes   Copyright © 2006, The Gourmet Saint