Enjoy this vegetarian tart using BAKERS Wheatsworth® crackers. It’s so easy to prepare as a light summer meal, perfect for any occasion!

Serves 8 or more



sliced assorted Mediterranean vegetables – red and yellow peppers, courgettes, onions, aubergine and baby tomatoes
olive oil
100 g BAKERS Wheatsworth® crackers made into crumbs
125 ml flour
100 g butter
50 g cheddar cheese, grated (125 ml)
3 XL eggs
250 ml fresh cream
125 ml milk
salt and freshly ground black pepper


  1. Pre-heat oven to 200⁰C.
  2. Place all vegetables except tomatoes on a baking tray and sprinkle with olive oil.
  3. Roast for 25 minutes and then add tomatoes for 5 minutes.
  4. In a food processor combine cracker crumbs, flour and butter.
  5. Add cheese, process then press into a greased pie plate and chill for 30 minutes.
  6. Reduce oven temprature to 180⁰C and bake for 15 minutes.
  7. Arrange roasted vegetable in pie crust.
  8. Beat together remaining ingredients and pour over vegetables.
  9. Bake for 30 – 40 minutes or until set.

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