Heat oven to 180c

Chop your vegetables.Add the garlic , oil , herbs and salt and pepper . Mix well

Put on a baking tray and roast for about 10 mins

Put on a plate to cool
Turn oven up to 200c

Flour your work surface and roll out to a square .
Trim the edges

Brush the edges with beaten egg .
Put the strips you’ve cut off on top of the pastry around the edge ( like a wall ) . Brush with beaten egg.
Use a fork to prick the middle bit of pastry

Put in the oven for 10 minutes

In a dry pan toast the pine nuts if using

Remove the pastry from the oven .
Spread the base with pesto . Pile on your vegetables. Top with pinenuts

Return to the oven until the pastry is golden brown and risen .