What you need:
375g ready-rolled puff pastry
450g mixed chopped Mediterranean veg – we used cherry tomatoes, courgette & red onion & garlic
Drizzle olive oil & seasoning
2 x tablespoons pesto
1 x Nanny McBrie goats cheese
Fresh chopped thyme
Roll out puff pastry. Cut into 2 even sized rectangles and place on a baking sheet. Lightly score a 2cm border around the edge of the pastry and prick inside with a fork. Leave to chill in fridge for 1 hour.
Preheat oven to 180c
Scatter veggies into a roasting tin and drizzle with olive oil and season well. Pop on the top shelf of the oven to cook. At the same time, pop the pastry on the middle shelf. After 15 minutes remove the veg to cool slightly but continue cooking the pastry for a further 20 minutes till well cooked and golden.
Remove pastry shells from the oven. Spread a thin layer of pesto over pastry base. Spoon in the roasted veggies, scatter with fresh thyme and slices of Nanny McBrie.
Return to oven for approximately 20 minutes, until the cheese has softened and veggies are tinged around edges. Cut each tart into 2 portions and serve.