This is less a recipe and more a suggestion, based On Jamie Oliver’s Reverse Puff Pastry Pizza recipe. It’s a great way to use up any vegetables you might have in your fridge and is very forgiving!

Ingredients:

About 3 cups vegetables, roughly chopped. Good choices would be: courgette, eggplant, mushroom, cherry tomatoes, asparagus, capsicum, red onion, sun-dried tomatoes…

2 tablespoons fresh herbs; oregano, thyme or parsley would all be good. If you don’t have any herbs, that’s OK

1 tablespoon olive oil

1 sheet puff pastry

1/4 block feta cheese (optional)

Salt and pepper

Any other toppings that take your fancy

Method:

Preheat oven to 180. Combine all the chopped vegetables and the chopped herbs and put into a small roasting dish or casserole dish. Drizzle over olive oil and season with salt and pepper. Roast for about 45 minutes until soft and golden. Turn a couple of times while cooking.

Remove the dish from the oven and drape the pastry sheet over the vegetables. You can tuck the edges in a bit. Bake for another 20 minutes or so until the pastry is golden and puffy. Turn over onto a large board and remove the tart from the dish.

Sprinkle over any toppings you have chosen; crumbled feta, toasted pine nuts, olives, more olive oil, balsamic glaze, fresh basil etc

Serve with a fresh salad or some steamed green vegetables. Beautiful!