Another alternative – spread the pastry with pesto and top with ham, tomatoes and basil, sprinkling over grated cheddar and mozzarella before baking.
Makes: 8 portions
Prep: 30 mins
Cook: 50 mins
1 aubergine, cubed l 3 tbsp olive oil
1 red pepper, deseeded and diced
2 red onions, sliced into thin wedges
3 small courgettes, halved lengthways then sliced into crescent shapes
375g (13oz) ready-rolled puff pastry
A little plain flour, for dusting
1 egg, beaten, for brushing
3 tbsp sundried tomato paste
1 tbsp chopped fresh thyme leaves
2x240g (9oz) packets mozzarella, sliced
75 g (3 oz) cheddar cheese, grated
Salt and black pepper
1. Preheat the oven to 200°C/400°F/Gas 6, and put a baking sheet in the oven.
2. Put the aubergine, red pepper and onions on baking tray. Toss with the olive oil and season. Roast for 20 mins, until lightly golden brown. Add courgettes, roast for a further 10 mins. Remove from the oven and set aside to cool.
3. Roll out the pastry on lightly floured work surface to a rectangle roughly 35 x 28 cm (14 x 11 in). Score a 2cm (¾in) border around the edge with a knife. Pierce the centre of the pastry
several times with a fork and brush with a little of the egg wash. Place on the preheated baking sheet and bake for 10–12 mins.
4. Remove from oven, press down the centre within the scored line, spread with the sundried tomato paste and sprinkle with fresh thyme. Arrange the cooled roasted veg on top. Season, arrange mozzarella slices on top of the veg, and sprinkle over the Cheddar. Brush the border of the pastry with more beaten egg.
5. Bake for about 10 mins, until browned on top and golden and crisp underneath. Remove from the oven, slice into 8 rectangles and serve.
Recipe from Annabel Karmel’s Busy Mum’s Cookbook, out now (Ebury Press £20).