Roasted Vegetable, Feta Cheese and Chilli Jam Tart

• 1 pepper
• 1 courgette
• 1 aubergine
• 1 red onion
• 1 tsp dried oregano
• 1 tsp dried sage
• 1 tsp dried basil
• 2 garlic cloves, chopped
• 50ml apple cider vinegar
• 1 pack of Jus Rol’s gluten-free
• 100g feta cheese
• 2 tbsp vegan Philadelphia cheese (or any other soft cheese of your choice)
• 3 tbsp Tracklement’s Chilli Jam (or any other of your choice)
• Extra Virgin Olive Oil
• Salt and Pepper

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1. Preheat your oven to 220°C / 428°F / Gas Mark 7.
2. Chop the pepper, courgette and aubergine into finger slices and chop the red onion finely. Throe them into a large wok-style frying pan along with some extra virgin olive oil and a tablespoon' worth of a mixture of the dried herbs. Cook the vegetables over a medium/high heat for roughly 20 minutes, or until the vegetables have softened slightly. Then add in two cloves of chopped garlic and the apple cider vinegar and mix everything together.
3. In a separate bowl, mix together the crumbled feta cheese, the soft cheese, the remainder of the dried herbs and some extra olive oil until everything is combined and the mixture is slightly thick. Season with some salt and pepper and leave to the side.
4. Unroll the Jus Roll gluten-free pastry sheet and lay on a large baking tray (you may need to flatten the end of the sheet slightly with your hands!). Gently score a line roughly 2cm away from the corner with a sharp knife, and then place in the oven to bake for 3-5 minutes. Keep an eye on the pastry, as you don't want it to burn and crisp up too quickly.
5. Take the pastry sheet out of the oven and gently pile on the cooked vegetable mixture, making sure all of the pastry inside of the score lines is covered. Spoon the cheese mixture into small blobs over the pastry and then drizzle over a tablespoon' worth of the chilli jam, and then place the tart back in the oven for a further 5 minutes.
6. Remove the tart from the oven and serve immediately with an extra drizzle of chilli jam.