This tart is easy to make and a handy option for any vegetarian visitors.
1 courgette, sliced; 1 yellow and 1 red pepper, deseeded and thickly sliced;
8 cherry tomatoes; 1 small red or white onion, sliced; 1 tbsp olive oil;
100g British Brie, cut into chunks;
2tsp sesame seeds. For the pastry -
200g plain flour; Pinch of salt; 75g white vegetable fat, chilled and cut into pieces; 50g mature Cheddar cheese, grated; 1 egg, beaten.
1. Preheat the oven to 200°C/fan 180°C/Gas Mark 6. Put the vegetables into a roasting pan, sprinkle with the olive oil and toss to mix. Roast for 20 minutes then set aside to cool.
2. Meanwhile, make the pastry. Put the flour and salt into a large bowl. Rub in the vegetable fat until the mixture looks like crumbs.
3. Stir in the Cheddar, then add 2 tablespoons of beaten egg and just enough chilled water to make a soft, but not sticky, dough. Knead lightly until smooth, then wrap and chill for 10 minutes.
4. Roll out the pastry on a lightly floured surface into a 30cm (12in) circle. Transfer to a baking sheet (the pastry may overlap the sheet at this stage). Brush the pastry with beaten egg.
5. Pile the vegetables onto the pastry, leaving a border of about 7.5cm (3in) around the edge. Sprinkle the Brie on top. Fold the pastry edge over the vegetables, overlapping and sealing it to make a free-form tart. Brush the pastry with beaten egg and sprinkle with sesame seeds.
6. Bake for about 25 minutes, until the pastry is crisp and golden. Serve warm or cold.
Cook’s tips: Make the pastry in a food processor to save time.