Roasted Vegetable and Goats’ Cheese Flan

Preheat oven to 190ºC. Lightly oil a 20cm x 28cm rectangular loose-based flan tin.

Make pastry. Sift flours together into a medium bowl. Add Parmesan and stir to combine.

Pour oil and water into a screw top jar; shake to combine. Pour onto flour mixture and stir to form a dough, adding a little more flour, if necessary.

Turn pastry onto a lightly floured board and knead lightly. Roll pastry out thinly (about 3mm thick) to a rectangular shape. Line tin with pastry and trim excess.

Prick all over with a fork. Bake blind by lining with a sheet of baking paper or foil and filling with dried beans or uncooked rice. Bake 20 minutes, then remove paper and beans.

Continue baking 20 minutes longer, or until golden brown. Set aside in tin.

To make the filling, spray a shallow baking pan with oil. Arrange cherry tomatoes in pan, cut side up. Spray a large baking tray with oil and arrange eggplant slices on tray.

Spray a small oven tray with oil and arrange asparagus on tray. Spray tomatoes, eggplant and asparagus liberally with oil.

Roast tomatoes and eggplant together for 20 minutes, then place asparagus in oven and roast for a further 10 minutes.

Remove all vegetables from oven and set aside.

Fifteen minutes before serving, spread tapenade over base of flan. Top with eggplant slices.

Remove tomatoes from dish with a slotted spoon and place on top of eggplant. Season with pepper.

Arrange asparagus over tomatoes and top with crumbled goats' cheese.

Return flan to the oven for 5 -10 minutes, or until just warmed through.

Serve drizzled with balsamic glaze and garnished with basil leaves.