Directions

1. Preheat the oven to 190 degrees C.
2. First make the pastry - Place the oats in a blender or food processor and whizz up to form a flour. Tip into a bowl and mix with the herbs and seasoning. Pour in the oil and choice of milk and mix together to form a dough. Divide this between 3-4 mini tartlet tins and use your hands to push the pastry evenly up the sides and to cover the base. Prick the base of each one with a fork then bake in the oven for 15 minutes until starting to turn golden.
3. Prepare your vegetables and toss in the oil, paprika, herbs and seasoning in a roasting tin. Bake for 15-20 minutes until softened and nicely roasted.
4. Now spread 1 tablespoon of tomato puree or passata on the base of each baked pastry case, top with a selection of the roasted vegetables, then scatter over some Sheese over each. Return to the oven for 5-10 minutes until golden.
5. Remove from the oven, scatter over the basil leaves - then enjoy either hot or cold!
6. Keep any remaining tartlets in the fridge for up to 2 days - either reheat in the oven or eat chilled.