Preheat the oven to 200°C. Lay the vegetables on a baking sheet lined with baking paper and sprinkle them with olive oil. Roast until tomatoes have started to collapse and the capsicum in starting to caramelise. Allow to cool slightly.

Beat the eggs with the cream. Mix in the dill. Line a 24cm flan tin or dish with the two sheets of ready rolled puff pastry.

Top the pastry with the roasted vegetables. Fill the tart with the egg, cream and dill mixture. Sprinkle with crumbled goats cheese.

Bake in the preheated oven (200°C) for about 30 minutes until golden and puffy.

Serve with a lovely salad.