This is really one of my ‘bottom of the fridge’ dishes, along with Spanish Omelette, as you find you can use up most veggies with this. The only ‘extra’ you need is puff pastry; it’s just a case of remembering to remove it from the freezer in time!
Simply fry off any hard vegetables you fancy. I usually use red onion and red pepper, but will happily griddle asparagus, fennel, etc if I’ve got any. Season as you cook. Roll out the pastry and cut into squares. Run your knife around each square (about a cm from the edge) but don’t go through the pastry. This will help achieve a nice puffy edge to your tart. Place the squares on a baking tray so you don’t need to move them once they’re covered. Add the cooked ingredients to the middle of the tart and add any soft leftovers such as tomatoes and mushrooms. Top with slices of goats’ cheese, drizzle olive oil over and sprinkle with herbs.
Pop into the oven at about 180 o/c. It’s cooked when the pastry is puffy and golden.