Roasted vegetable tart

Impress the vegetarians in your life with this deceptively simple, ever-so-delicious tart. Serves 4.

INGREDIENTS

2 large red peppers, cut into thin strips 1 large sweet potato, peeled and sliced Olive oil Salt and pepper 1 courgette, thinly sliced 1 red onion, thinly sliced or diced 275g ready rolled puff pastry 1 egg, beaten 2 tablespoons green pesto 100g feta cheese, crumbled 10 cherry tomatoes, quartered 1 teaspoon dried oregano Balsamic vinegar Fresh basil, torn 1 tablespoon mixed seeds

METHOD

1) Heat the oven to 220C/200C fan assisted/gas mark 7. Place the pepper and sweet potato into an ovenproof dish with a drizzle of olive oil and some salt and pepper. Bake for 10-15 minutes or until soft.

2) Meanwhile, grill the courgette in a griddle pan until charred, then sauté the onions with a little oil until soft.

3) Roll out the puff pastry very thinly and to the same size as your flat baking tray. Place on a lined baking tray and using a fork, prick the pastry all over leaving an inch rim around the edge. Brush with beaten egg and place in the oven for 10-12 minutes.

4) Remove the pastry and veg from the oven and turn down to 200C/180C fan assisted/gas mark 6. Brush the pesto over the pastry inside the rim and place all the cooked vegetables on top followed by the feta cheese and tomatoes. Brush the edges with more beaten egg, sprinkle the oregano all over, then return to the oven for 8-10 minutes.

5) Remove from the oven and dress with olive oil, a splash of balsamic vinegar, freshly torn basil leaves and mixed seeds.