Italian veggie tart recipe | Sainsbury`s Magazine

Ingredients

• 1 long, thin aubergine
• 2 courgettes
• 3 large vine tomatoes
• 2 tbsp olive oil, plus more to serve
• 1 x 125g log vegetarian soft goats’ cheese
• 2 tbsp crème fraîche
• 1 garlic clove, crushed
• 1 tbsp chopped basil, plus leaves to serve
• 1 x 320g sheet ready-rolled puff pastry
• 100g roasted red peppers from a jar, sliced
• 75g sunsoaked tomatoes in oil, drained
• 1 egg, beaten to glaze
• Sea salt flakes