Summer Veg Spiral Tart

Preheat the oven to 160c.

Arrange your tomatoes in a deep roasting tray and add in the garlic, herbs, olive oil, water and Knorr Vegetable Stock Pot. Cover and cook in the oven for 1 hour until the tomatoes are soft. Then remove and set aside to cool. Increase the oven temperature to 200c to prepare for the pastry.

Meanwhile, line a 23-25cm tart tin with the shortcrust pastry. Gently prick the pastry base all over with a fork, then cover with cling film and place in the fridge to chill for 20 minutes.

Remove the chilled pastry case from the fridge, line with parchment and fill with baking beans. Bake for 20 minutes at 200c, then remove the beans and parchment and bake for a further 20 minutes, until the base is pale golden and biscuity in texture. Allow the beans to cool and store them in an airtight container to be reused. Remove the pastry case from the oven and allow to cool in the tin. Reduce the oven temperature to 150c.

Once the tomatoes have cooled, discard the thyme stalks and blend the contents of the baking tray to a smooth, thick sauce.

Run a vegetable peeler lengthways across the carrots and courgettes to create long ribbons and finely slice the aubergine, lengthways, with a knife.

Spread the tomato sauce across the base of the tart case. Starting from the outside, arrange the thinly sliced vegetables on top of the sauce in a spiral of alternating colours. Crumble over the goat’s cheese and remaining thyme leaves and bake for 1 hour.

Remove from the oven and allow to cool in the tart tin for at least 15 minutes or until cooled completely. Slice and serve with fresh watercress.