Mediterranean Vegetable Tart

Shopping list

• 1 sheet ready-rolled all-butter puff pastry — chilled

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• 3 tablespoons green pesto — basil or sun-dried tomato

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• 100 g soft goat's cheese — or crumbly feta, broken into small chunks

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• 50 g grated mature cheddar — or mozzarella (optional, for extra gooeyness)

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• 1 medium courgette — sliced into thin rounds

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• 1 red pepper — deseeded and sliced into strips

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• 1 yellow pepper — deseeded and sliced into strips

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• 1 red onion — peeled and cut into thin wedges

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• 200 g cherry tomatoes — left whole

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• 2 cloves garlic — crushed

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• 2 tablespoons extra virgin olive oil

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• 1 teaspoon dried oregano — or a few sprigs of fresh thyme leaves

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• 1 pinch sea salt flakes — to taste

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• 1 pinch freshly ground black pepper — to taste

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• 1 drizzle balsamic glaze — for drizzle

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• 1 handful fresh basil leaves — for garnish

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Step by step

1. 1

   Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with baking parchment.

2. 2

   Toss the sliced peppers, red onion wedges, and courgette rounds in a bowl with the olive oil, crushed garlic, dried oregano, salt, and pepper. Spread them out on one side of a baking tray alongside the whole cherry tomatoes. Roast for 15 minutes to soften slightly and drive off excess moisture so the pastry doesn't get soggy.

3. 3

   Unroll the puff pastry sheet onto your prepared baking tray. Score a shallow border about 2cm all the way around the edge using a sharp knife (be careful not to cut all the way through—this helps the edges puff up). Prick the inner rectangle lightly with a fork several times.

4. 4

   Spread the green pesto evenly across the inner rectangle, staying inside the scored border. Scatter half of the goat's cheese (or feta) over the pesto.

5. 5

   Arrange the pre-roasted Mediterranean vegetables neatly over the pesto and cheese base, packing them closely together. Scatter the remaining cheese chunks over the top.

6. 6

   Place the tray into the oven and bake for 20 to 25 minutes, until the pastry edges are golden, puffed, and crisp, and the cheese is melted and bubbling.

7. 7

   Remove from the oven and let it rest for 10 minutes. Just before slicing, scatter over fresh basil leaves and give it a light zig-zag drizzle of balsamic glaze. Serve warm or at room temperature.