The 105th Bake: Roast Vegetable & Goat’s Cheese Torte
Simple ingredients made amazing, that’s how I would describe this recipe. It looks extremely complicated but it’s actually not and I would make it again. Everybody knows how to make pancakes right. Well these were made with wholemeal flour, so quite wholesome. This torte is simply pancakes layered with roasted veges, red and yellow peppers, aubergine, zucchini (and I threw in some beetroot and pumpkin)and feta cheese. Simple ingredients made delicious. The first thing I did was
slice up the veges into short lengths and put them in a roasting dish with olive oil and a few sprigs of fresh thyme.
I made the crepe batter using wholemeal flour, an egg plus one egg yolk and milk. I whisked these ingredients together to make a smooth, fairly thin batter. Then I covered the bowl and left this at room temperature for 30 minutes.
Make a well 
Chopped veges mixed with olive oil and thyme
These looked easy and as I had never used Filo before (successfully anyway) it should be interesting. I bought the filo from the supermarket, and had feta and spinach in the fridge at home. I love it when I get to use up ingredients I already have. My spinach didn’t quite weight what I needed so I added chopped leeks, anything green’ll do I thought!