So simple yet so satisfying, this vegetable puff pastry recipe can be served cold or warm!
Preheat the oven to 200C and lightly dust a clean work surface with flour and roll out the puff pastry into a rectangle. Cut the pastry into rectangles and place onto baking trays lined with baking paper.
Prep the veg, add to a bowl, drizzle with oil, season with herbs, salt and pepper and toss.
Spread the vegetables evenly over the pastry avoiding the border around the edge.
Bake for 25-30 minutes until the pastry edge is crisp and golden bown. Leave to cool and serve with sesame seeds on top.