Provençal Roasted Vegetable and Feta Slice

Preheat the oven to 200°C (400°F, gas mark 6). To make filling, put the red and yellow peppers and the courgettes in a roasting tin, drizzle over the oil and turn the vegetables to coat. Sprinkle over the garlic and thyme sprigs, and roast for 15 minutes.

Add the tomatoes to the tin and roast for a further 10 minutes. Season the vegetables with salt and pepper to taste, and set aside.

Roll out the pastry dough thinly on a lightly floured surface to make a rectangle about 30 x 40 cm (12 x 16 in). Use the pastry to line an 18 x 25 cm (7 x 10 in) non-stick baking tin that is 3 cm (1¼ in) deep. Reserve the pastry trimmings.

Prick the bottom of the pastry case. Bake it ‘blind’ for 10 minutes, then remove the paper and beans, and bake for a further 5 minutes or until golden.

Fill the pastry case with the roasted vegetables, spreading them out evenly. Scatter over the feta cheese.

Roll out the pastry trimmings and cut into thin strips. Lay the strips in a criss-cross pattern over the filling to make a lattice. Brush the pastry strips with the milk and sprinkle them with the poppy seeds, if using.

Bake for 15–20 minutes or until the pastry lattice is golden brown. Serve the tart hot or cold, cut across into thin slices or squares.