(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
To make the pastry, in a large bowl, rub the flour and Flora together with your fingertips until it resembles breadcrumbs, add 2 tbsp of ice water, then add the egg and use a knife to bring together into a dough. Wrap in cling film and chill for 10-15mins. Heat the oven to 200C/180C fan.
Roll the pastry out to 3mm thickness, then use to line a 23cm tart case, leaving any overhang to cut off after baking. Make sure you press the pastry into the corners. Prick the base and chill for 15 mins further, this will help to prevent the sides sliding down.
Scrunch up a piece of baking paper, then press it into the tart shell. Fill with rice or baking beans, making sure they come right to the top of the tart case. Bake for 20 mins, then remove the rice/baking beans and baking paper, bake for 10 mins further, until golden. Reduce the oven temperature to 180C/160C fan.
Whisk the eggs, cream, milk and grated parmesan together, season well. Fill the baked tart case with the roasted vegetables and rosemary leaves, then pour the egg mix over the top. Scatter the remaining parmesan on top. Bake for 25-35 mins, until the tart has set. Allow to cool a little then remove from the tin, slice and serve with a salad.