Instructions

1. Preheat the oven to 180°C/fan 160°C/fan 4. Place the onions, courgettes and red pepper slices into a roasted pan and drizzle with oil, sprinkle over the paprika as well as the chives. Roast for about 15 minutes until just tender. Season with salt and freshly ground black pepper and set aside.
2. Increase the temperature of the oven to 190°C/fan 170°C/fan 3. Place the pastry on a piece of baking parchment onto a baking tray. Measure a 1½cm edge around the pastry, using a sharp knife cut out the edge, carefully not to slice all the way through. Using a fork, prick the inner rectangle of pastry and brush with egg wash. Bake for 20 minutes until golden.
3. Remove from the oven and press the inner pastry rectangle down slightly.
4. Combine the basil pesto and ricotta and spread over the pastry leave the edge. Arrange the roasted vegetables on top and season with salt and freshly ground black pepper. Drizzle over a little rapeseed oil. Sprinkle over the feta and bake for about 7 to 8 minutes until the feta is slightly golden.
5. Arrange the chive lengths on top and serve immediately.
6. Tip: any vegetables can be used like roasted sweet potatoes, cherry tomatoes and artichokes and sprinkle over chopped rosemary.