Mix all ingredients to a soft pastry in a food processor. Cover and allow to rest in the refrigerator for 1- - 15 minutes.
Press pastry into the base and sides of a 24cm disposable foil tart dish (picnic in mind)
Place the vegetables together in an oven roasting pan. Drizzle with the olive oil and toss to cover. Season to taste and roast in a preheated oven at 220°C until vegetables are tender.
Allow the vegetables to cool and spread evenly over the base of the pastry, sprinkle the blue cheese over.
Beat eggs, milk, sour cream and lemon juice together. Add pecorino cheese, mustard, salt, pepper and herbs and mix well.
Pour onto base.
Bake for 45 minutes or until set.
Allow to cool slightly and serve garnished with fresh basil or rocket leaves.
Preheat oven to 200°C
Lightly dust a baking tray with flour
Sift flour, baking powder, salt and castor sugar together
Rub butter into flour mixture until it resembles breadcrubs
Mix egg and milk together
Add egg mixture to dry ingredients and, using a butter knife, mix gently until mixture just comes together and forms a soft dough
Turn out onto a lightly floured surface and pat into 3cm thick square
Cut out scones using a round cutter.
Re-form excess dough and cut out more scones
Place on prepared baking tray
Bake for 15 - 18 minutes, until golden brown and scones make a hollow sound when tapped
Cool on a wire rack
Serve scones with jam and dollops of whipped cream