It’s super simple and can be cooked ahead, although don’t assemble until just before eating to avoid suffering a soggy bottom.

Method:

• Line a 25cm round tart dish or tin with baking parchment. Then lay the puff pastry over the dish to line it and cut away the excess.

• Prick the base with a fork and cook at 180°C for 20-30 minutes until golden brown. Leave to cool, leaving oven on at 180°C.

• Line two large roasting trays with baking parchment and brush both sides of the vegetables with olive oil . Sprinkle them with salt