You can use really whatever you want on the base. For this recipe I began by wilting some leeks in some butter and lemon juice. Allow this to cool a little and then mix with 2 tbsps of tomato puree, 2 tbsps of pesto, 1 tbsp dijon mustard, 100g cream cheese with garlic and herbs, some chopped spring onions and a good handful of herbs (fresh basil or parsley work well).
Prepare the vegetables by roasting in oil. I used red peppers, courgettes and aubergines (which I pre-salted before roasting).
Drizzles with a good dose of oil and some chopped garlic and roast in a hot oven for about 30 mins until starting to char. The oil from the vegetables can be added to the above cheese mix.
This can be all done in advance. On the day roll out your puff pastry onto a pre-lined baking sheet and use a sharp knife to put an edge all around the pastry about an inch in. Cover the base with the cheese mix and then top with the roasted vegetables. Finally cover with some more spring onions and toasted pine nuts.
Top with slices of goats cheese and some pepper (no salt is needed).
Roast in a hot oven (around 200 degrees) for about 20 mins- the sides will puff up and the cheese will melt.