Harissa Vegetable Tart

1. 1

   Preheat the oven to gas 7, 220C, fan 200C and put a baking sheet in the oven to heat up. Remove the sleeve and film lid from the Mediterranean vegetables. Drizzle with the oil and put on a separate baking tray in the oven. Roast for 15 minutes.

2. 2

   While the vegetables are roasting, unroll the pastry on its paper. Score a 1cm border around the edge and prick the middle with a fork. Once the 15 minutes are up, remove the veg, stir and return to the oven. Remove the hot tray from the oven and slide the pastry, still on its paper, onto it. Return to the oven. Cook both for 10 minutes.

3. 3

   Meanwhile, mix the harissa paste with a splash of water, until it is thin enough to drizzle; set aside.

4. 4

   Remove the veg and pastry from the oven, then turn it down to gas 6, 200C, fan 180°C Gently flatten the puffed-up centre of the pastry, leaving the border intact. Spoon over the veg, keeping inside the border. Season, then scatter over the feta and drizzle with the harissa.

5. 5

   Return to the oven for 10-15 minutes, until crisp and golden. To serve, scatter with the rocket and cut into rectangles.

* Per serving · 4 servings · Values may vary.