Vegetables that your kids will (hopefully) wolf down: red pepper, kidney bean and coconut rice, and a playful mushroom, mustard and cheddar quiche
Dust a worktop with a little flour, then roll out the pastry into a large, roughly ½cm-thick circlethat’s big enough to line a 25cm loose-bottomed tart tin. Gently roll the pastry over the rolling pin, then drape it into the tin. Tear off a bit of the overhang and use it to push the pastry right into the fluted edges . Leave the rest of the overhang, prick the pastry base all over with a fork and pop the tin in the freezer for 20 minutes.
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