Method

1. Preheat oven to 220°C/425°F/Gas M7. Have ready a lined baking sheet.
2. Place onions, tomatoes and peppers on a tray, lightly drizzle with olive oil and roast for 15 minutes or until just tender. Allow to cool slightly.
3. Cut pastry into 4 equal rectangles and lay on a baking sheet and spread tomato paste on centres allowing a border all round.
4. Top with roasted vegetables and grated cheese, brush borders with beaten egg and bake for 12 – 15 minutes, until borders risen and golden brown. Serve immediately.