Pap & Roasted Vegetable Tart

Preheat the oven to 180˚C. Toss the vegetables, oil, Worcestershire sauce and salt and pepper together. Spread the vegetables into an even layer in a roasting pan and roast the vegetables 25-30 minutes, or until tender. Stir in the tomato and onion mix and set aside.

Place the water, cream and maize meal in a pan and mix well. Turn on the heat and bring to the boil in a pan.

Cover and simmer for 15- 20 minutes. Remove from the heat and season well with salt and pepper and stir in 125g of grated cheese.

Spread half of the pap mixture into a greased ovenproof dish. Spoon on the roasted vegetable mixture. Spread the remaining pap over the top and scatter the remaining 50g cheese on top. Bake for 10-15 minutes.