Method

1. Preheat the oven to 180°C /350°F/ Gas mark 4
2. Place all prepared vegetables onto a tray and add 2 tablespoons of olive oil. Roast for 50 minutes
3. Once roasted, push any cooked vegetables away from the edges of the tray. Lightly coat the corners of the tray with remaining olive oil to prevent sticking
4. Ensure to properly defrost the pastry if using from frozen. Read more here on how to defrost food safely.
5. Cover the vegetables with the puff pastry sheet and tuck in the edges. Place in the oven for 30 minutes until golden
6. Ensure the edges of the pastry are free before flipping the tray onto a board. Sprinkle some cheese, basil leaves and balsamic vinegar (optional) onto the tart before serving.