Roasted Vegetable & Feta Tart(starter)

1. Prepare all vegetables and roast in an oven tin in olive oil(oven at 200 degrees). This should take about 20 minutes or until vegetables are slightly softened with a little bit of bite left. 2. Cut defrosted pastry into squares roughly 10cm x 10cm 3. Place roasted vegetables into centre of pastry square, leaving around 2cm around the edge. Mark the 2cm edge slightly with a knife as this will help the pastry to form a risen edge. Be careful not to cut all the way through. 4. Egg wash any exposed pastry, place on baking tray and cook at 180 for 15 minutes or until pastry is golden brown 5. Cut feta into small cubes and add to tarts 5 minutes before removing from oven 6. Serve with salad garnish and balsamic glaze Notes: You can pretty much add any vegetable that can be roasted to this dish if you have any that needs to be used up, aubergine is a good choice. Olives would also be nice added at the same time as the feta but ensure they are already pitted Allergens: 3, 5, 7 Can be made vegan and lactose free by omitting feta, provided the pastry used is also dairy free(the large sheets from PPf are vegan). For anyone vegan do not egg wash, use vegan milk to wash Can be made gluten free by using gluten free pastry