• Preheat the oven to 200°C/ 180°C fan/ Gas 6.
• Unroll the puff pastry onto a baking tray (it should already have the greaseproof paper attached). Score a 1.5cm border around the outside edge.
• Make the filling by adding all the ingredients (apart from the pastry and rocket) to a bowl and mix well. All the vegetables should be coated in the oil, herbs and seasoning.
• Transfer the vegetable mix onto the puff pastry sheet, spread evenly leaving the border clear.
• Place into the oven on the middle shelf and bake for 25-30 minutes. All the vegetables should be cooked, and the border of the pastry risen and golden brown in colour.
• Remove from the oven and dress with the rocket leaves.
• Slice into 6 squares and serve just as it is. Great for parties and picnics too!

Tip:

• If you’re vegan check the brand of puff pastry you’re using and make sure it doesn’t contain butter. If you’re vegetarian, change it up by adding sliced mozzarella or crumbled goats cheese.