Harissa-roasted veg tart with herby goat's cheese

Preheat the oven to 200ºC, gas mark 6. Line a large baking tray with baking parchment. Unroll the pastry on its paper onto a second baking tray and score a roughly 2cm border around the edges. Prick the middle rectangle of the pastry inside the border all over with a fork.

In a bowl, toss the vegetables with the melted butter, orange zest and juice, 1 tbsp harissa and the garlic; season. Put the vegetables onto the lined tray. Tip the walnuts onto a third, small baking tray. Roast the veg for 40-50 minutes, until bronzed and tender. Meanwhile, bake the pastry for 25-30 minutes, until golden and puffed up. At the same time, toast the walnuts for 5-7 minutes, then toss with the remaining harissa and the maple syrup; roast for a further few minutes until sticky. Once cooked, remove each tray and set aside to cool.

In a small bowl, mix the goat’s cheese with the chopped herbs, then season. To assemble the tart, spread the goat’s cheese mixture over the middle of the cooled pastry, avoiding the border, and top with the roasted veg. Roughly chop the walnuts and sprinkle over the tart along with the reserved herbs.