Vegan roasted vegetable tarts

Preheat the oven to 180º C , gas mark 4. Use a pastry brush to coat the inside of a 12-hole muffin tin with a thin layer of oil. Use a vegetable peeler or mandolin slicer to cut thin strips from all the vegetables and put in a large bowl. Drizzle with 1 tbsp olive oil and season, then carefully toss the vegetables to coat, taking care not to break the slices.

Slice the filo pastry sheets in 1⁄2 lengthways, then cut again to make 2 piles of 12.5cm pastry squares (cover the remaining pastry and return to the fridge to use in another recipe). Take 1 square and brush lightly with olive oil, then layer 2 more squares on top, each at a slight angle. Press the pastry stack into a muffin tin hole. Repeat with the remaining squares until all the holes are filled.

Pulse the walnuts in a food processor until finely ground (or very finely chop by hand), then mix with the vegan cream cheese, 1⁄2 tsp sea salt flakes and some pepper to make a thick paste. Divide the filling between each of the filo pastry cases.

Take 10 vegetable strips and overlap them slightly lengthways to make a long strip. Tightly roll up to make a spiral, then put in a pastry case, pushing down into the filling to stop it unrolling. Repeat until all the cases are filled.

Brush the top of each tart with maple syrup, then bake for 25-30 minutes, until the vegetables have softened and the pastry is golden brown. Remove from the oven, cool in the tin for 10 minutes, then transfer to a serving plate and enjoy warm or cold.