This recipe uses a couple of "cheat" ingredients like ready-made puff pastry to get a delicious dinner on the table FAST!
Pre-heat you oven to 200C / 400F / gas mark 6.
Lay a piece of grease proof paper onto your surface to stop the pastry sticking.
Remove the pastry sheet from it's packaging and cut it in half along the longest edge so that you have two rectangles.
Lay one half of the pastry on top of the other so that you have created a cross shape.
Using a rolling pin, gently press the two halves of puff pastry together.
Carefully transfer the grease proof paper and pastry base on to a baking tray.
Layer the vegetables on to the pastry in the following order but leaving roughly 2 inches of pastry around the edge: aubergine, courgette, artichokes, tomatoes, roasted red peppers.
Season the vegetables well with the salt and pepper.
Fold the edges of the pasty over onto the vegetables (this creates rustic sides to the tart which will stop any juices escaping).
Place the tart into the centre of the oven and cook for 30 minutes or until the vegetables are soft and the pastry is puffed up and golden.
Sprinkle over the chopped parsley and parmesan before serving.