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Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the 320g ready rolled puff pastry onto a baking sheet, still on its paper, and score a 2cm border around the edges. Use a fork to poke holes over the pastry inside the border, then leave in the fridge for 15 minutes.
Thickly slice 2 medium courgettes. Put in a bowl with 1 red pepper and 1 yellow pepper (cut into chunks), 1 sliced red onion, 3 unpeeled garlic cloves, 1 teaspoon dried oregano and 2 teaspoons olive oil; season and mix well. Tip onto a lined baking tray.
Take the pastry out of the fridge and brush with 1 beaten egg yolk around the 2cm border and put in the oven along with the tray of veg. Roast together for 10-15 mins until the pastry is golden and the vegetables are tender.
Meanwhile, finely grate ½ 175g pack of Tesco Finest Manchego, rind removed.
Use a spatula to push down the centre of the pastry. Squeeze the garlic cloves from their skins and mash with 75g tomato purée and 1 tablespoon water, then spread inside the pastry border. Scatter over the roasted vegetables and top with half of the grated Manchego over the veg.
Reduce the heat to gas 6, 200°C, fan 180°C and bake for 5-10 mins until the cheese is melted.
Allow the tart to cool for 10 minutes before adding the remaining grated cheese over the top and scatter with a small handful of basil leaves.
