Prep time: 25 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Preheat the oven to 200/400/gas 6.
First roast the courgettes and aubergines to release their water and enhance their flavour. Line a roasting tray with baking paper. Layout the vegetable slices without overlapping them. You may have to do this in batches. Drizzle over 2 capfuls of oil and season with salt and pepper.
Roast for 20 minutes, turning occasionally, until they start to wilt and soften.
Once the vegetables are ready, take the out and place them on the side.
Turn down the heat to 180/350/gas 4 and roll out the pastry on to the baking sheet. Spread the pesto thinly over the pastry and layer over the courgettes, aubergines and tomatoes. Scatter over the boursin and chives and bake for 20 minutes or until golden. This teams up beautifully with a sharply dressed green salad.
DOWNLOAD OR PRINT RECIPE HERE.
Feel free to play around with the toppings. If I am time poor then I’ll slice the courgettes really finely and add them to the pastry with tomatoes without roasting them first. Or I’ll blitz up some olives, basil, oil and garlic to make a paste and brush the pastry with that instead of pesto. Give it a whirl!”