Ingredients

• 280g/10oz ready-rolled light puff pastry
• 200g/7oz baby courgettes
• cut into 15mm/â…�in slices
• 1 large red pepper
• cored
• seeds removed
• cut into 2cm/¾in chunks
• 1 large yellow pepper
• cored
• seeds removed
• cut into 2cm/¾in chunks
• 1 red onion
• cut into 2cm/¾in chunks
• 4 garlic cloves
• sliced
• 2 sprigs rosemary
• leaves picked and finely chopped
• 4 sprigs thyme
• leaves picked
• olive oil spray
• 1 tbsp semi-skimmed milk
• 100g/3½oz cherry tomatoes
• halved
• 75g/2¾oz goats’ cheese
• crumbled
• sea salt and freshly ground black pepper

Directions

• Using a sharp knife
• trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin
• using a fork. Leave to rest in the fridge for about an hour. Meanwhile
• preheat the oven to 240C/220C Fan/Gas 9.
• Put the courgettes
• pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment
• lay the vegetables on it and spray 15–20 times with oil.
• Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven
• with the vegetable tray on the top shelf above
• for 15 minutes
• rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside.
• Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
• Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case
• scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
• Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve.