Roasted Winter vegetable tart

Dough
220g wholemeal Spelt flour
1 teaspoon quick dried yeast
1/2 teaspoon salt
2 tablespoons olive oil
1 egg
50ml warm water

Tin
1x23cm tart tin

Filling
200g carrots - ( 2 large) cut on the diagonal
200g parsnips - (2 large) cut into thick matchsticks
180g shallots - halved and quartered
1 tablespoon runny honey
40 ml olive oil
1 teaspoon salt and some freshly ground pepper
100g mature cheddar cheese
150g Greek yoghurt


Method
1. Preheat oven to 200°C/400°F gas 6.
2. Peel and cut carrots, parsnips and shallots.
3. Place in a roasting tray. Add honey, olive oil and seasoning.
4. Toss the vegetables in this mixture and coat evenly.
5. Cover the tray with foil and roast for 30 minutes. Remove from the oven, leave covered and cool for 10-15 minutes.
6. Reduce the oven temperature to 170°C/325°F/gas 3
7. Dough: Mix the flour, yeast and salt in a large bowl. make a well in the centre.
8. In a small bowl mix together egg, oil and water. Add to the flour.
9. Using one hand draw everything together until it forms a soft dough. If it is sticky add a little flour and knead in bowl.
10. Transfer the dough onto a lightly floured surface and knead again. Roll out with a rolling pin to approx 3mm thick.
11. Lightly oil the tart tin (using kitchen paper) Line the tin with dough but do not trim the edges yet.
12. Grate the cheese, mix 40g with the yoghurt and spoon into the tart shell base.
13. Mix the remaining 60g of cheese with the cooled vegetables.
14. Spoon vegetables over the yoghurt mixture evenly.
15. Trim the excess dough neatly from the edges.
16. Bake in a preheated oven for approx 25-30 minutes.
Cool on a wire rack before serving.