Roasted vegetable tart with Apetina®

Pre-heat your oven to 200 ̊C / 180 ̊C fan / gas mark 6. Unroll the pastry and place in a 23cm pie tin, keeping its baking paper on the base. Trim any excess edges with scissors to fit the tin.

Cut all the vegetables and the Apetina® cheese into thin slices.

Spread the bottom of the pie with the chutney. Place a few Apetina® slices over the chutney, then layer all the vegetables and remaining slices over the chutney, then layer all the vegetables and remaining Apetina® over the top.

Sprinkle with oregano, salt & pepper and a drizzle of olive oil. Bake in the centre of your oven for 40 to 45 minutes. Let cool for a bit, then serve.