Tuck into this vegan friendly tart and you can thank us later…
Preheat the oven to 180C, chop half of the aubergine, two of the peppers, place on a baking tray and roast for 30 minutes, remove from the oven and mash together, season with salt, pepper and fresh garlic and leave to cool.
Slice the remaining veg, place the peppers and parsnips on a baking tray and roast for 30 minutes. Meanwhile, roll the pastry out on to a baking tray lined with baking paper, spread the mashed mixture on top, place the leeks and roasted parsnips and peppers on top.
Top with slices of aubergine, courgette and tomato, sprinkle the pastry with sesame seeds and sprinkle the tart with salt, paprika and oregano. Bake for 15 to 20 minutes or until the pastry is golden brown.
Garnish with thyme and serve.