Mediterranean veg, pesto and goat’s cheese tarts

Method

1. Preheat the oven to 200ŒÁC/ fan180ŒÁC/gas 6. Roast the veg in their tin for 25 minutes, then remove and set aside.
2. Meanwhile unroll the puff pastry and cut in half widthways. Trim each rectangle to measure 15cm x 20cm, then transfer to a lined baking sheet. Lightly score a 3cm border in each rectangle, prick the centre with a fork, then spread with the pesto.
3. Put 2 goatäó»s cheese rounds on each tart. Toss the tomatoes with the roasted veg and some seasoning, then divide between the tarts. Cook for 15-20 minutes until the tomatoes are cooked and the pastry has risen. Serve topped with basil leaves.