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

• Roast the tomatoes and courgettes in separate roasting trays for about 30 minutes until soft and golden/brown. Taste to check seasoning.

• The vegetables will give off some liquid, which can make the tart base soggy if you assemble it too early. Just before serving, arrange the vegetables on the base as shown above, by adding one to three slices of vegetables and alternating courgettes and tomatoes to make a pattern

• Sprinkle with dried oregano and (if using) top with the crumbled feta cheese.
  

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