Roasted vegetable and pesto galette

Method

1. Preheat the oven to 200°C. Place the whole red pepper on a baking tray lined with foil and roast for 20 minutes. Use tongs to flip it over, then add the halved tomatoes to the tray, cut-side down, and roast for a further 20 minutes.
2. Remove from the oven and turn down the heat to 180°C. Poke a hole in the pepper to let out the steam then run it under cold water while you peel off the charred skin. Remove and discard the stalk and seeds from the pepper and slice the flesh into strips.
3. On a piece of baking parchment cut to the size of a large baking tray, roll out the pastry to a 30.5 cm diameter circle. Spread the pesto over the pastry, leaving a 5 cm border around the edge. Sprinkle with the Parmesan and cover with courgette coins, strips of roasted red pepper and the roasted tomatoes (still leaving that border).
4. Fold the uncovered edge of pastry up over the filling. Transfer the tart to the baking tray. Brush the pastry with beaten egg and bake for 30 minutes until golden brown. Serve with a green salad.