Alice Fevronia’s roasted vegetable, pesto and feta tarts

Step 1

Use knives to cut the butter into the flour, and with cold hands, rub it in just a little.

Step 2

Add the water very slowly, just enough to bring it all together but you may not need all of it.

Wrap and chill for at least 30 minutes.

Step 3

Roll the dough out to a rectangle, and fold the top third over and the bottom third over that.

Place in the fridge for 20 minutes, and then repeat this process 4 times, rotating the dough at 90 degrees each time.

Step 4

Chop the squash, onions, pepper and courgette into small chunks, and roast in an oven at 200C (fan) with a little oil for 20 minutes.

Step 5

Reduce the oven to 180C (fan).

Step 6

Make sure the dough has rested in the fridge for at least 30 minutes before using, then roll out to about 35x25cm and divide into 6 squares, scoring a thin border around the outside.

Step 7

Mix the egg yolk with 1 tbsp water and with a pastry brush, lightly egg wash the pastry.

Bake for around 15 minutes until puffed and lightly golden.

Step 8

Meanwhile, mix together the pesto and crème fraiche.

Step 9

Carefully push down the centre of the puffed tarts, fill with the pesto and crème fraiche, and top with the roasted vegetables, feta and salt.

Step 10

Bake for a further 10 minutes, remove from the oven and sprinkle with thyme. Enjoy!