Preheat the oven to 200 ̊C (180°C fan). To make the crust, trim and cut the cauliflower in florets.

Place the florets in a food processor. Blitz until you have an extremely fine consistency, almost like fluffed-up couscous.

Pile the cauliflower onto a large thin tea towel, wrap up and squeeze out as much liquid as you can muster over a bowl or the sink.

Transfer the dry cauliflower to a mixing bowl and add the egg, 100g of the goats’ cheese, dried oregano, basil and salt and pepper. Mix well to combine.

When it starts to stick together, transfer the mixture to a baking sheet lined with parchment paper. Press it out to form a rough oval about 1cm thick, leaving the edges a little thicker for the crust. Place on the top shelf of the oven and bake for 40 – 45 minutes, or until golden brown.

Next prepare all the vegetables for the tart. Cut the aubergine and courgette into bite size pieces.

Peel and cut the red onion into a similar size. Deseed and cut the red pepper into bite size pieces.

Put all the prepared vegetables into a large, non-stick low-sided roasting tin, making sure you don’t overcrowd it. Drizzle over the olive oil, season with salt and pepper and toss to coat. Roast the vegetables on the middle shelf of the oven for about 30 minutes, or until the vegetables are cooked through but haven’t yet become slightly scorched around the edges. Remove the tin from the oven and allow to cool slightly.

When both the vegetables and crust are cooked, spoon the roasted Mediterranean vegetables over the crust, sprinkle with chilli flakes, if using, and spoon on dollops of the remaining goats’ cheese. Bake for 10 –15 minutes.

Scatter over the remaining basil leaves and serve cut into slices.