Place pastry side by side on a baking tray lined with baking paper and pinch pastry together at the edge to join sheets

Score with a knife the edges of the pastry 1 ½ cm to create a rim

Spread the roasted vegetables over the pastry and add the red onion

Top with halloumi (you can add it without cooking first or cook it if you want it golden brown when the tart is ready)

Bake in a pre-heated oven at 200°C until pastry is golden brown

Serve warm with a green salad.

To slow roast your own vegetables place tomatoes cut in half in a bowl with wedges of capsicum (de-seeded) and slices of zucchini. Sprinkle with salt and pepper and drizzle generously with olive oil. Toss gently.

Spread on a baking sheet covered oven tray and top with fresh basil and oregano

Roast in a pre-heated oven at 150°C for a hour then turn the oven off and let the vegetables cook until the oven is cold (perfect for doing overnight)

The vegetables will keep in the fridge for about a week. They are great to use in pasta dishes