Heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 4 to 5 minutes. Add the peppers and cook for 10 minutes until softened. Stir in the chopped tomatoes and garlic. Season with salt.

Place the fresh thyme and bay leaf on top of the sauce. Reduce the temperature to the lowest heat, cover and stew for 25 to 30 minutes, stirring every now and then. Season with a pinch of pepper. Discard the bay leaf and thyme sprigs, and set aside the sauce.

Preheat the oven to 200ºC / 180ºC fan forced.

Line a Le Creuset Skillet or a Le Creuset Tarte Tatin dish with baking paper. Arrange the beetroot, eggplant and tomatoes slices in the skillet and then spread with the sauce. Dust a little flour over a clean surface and gently roll out the pastry until it is roughly the size of your skillet. Place the pastry over the vegetables in the skillet and brush lightly with a little melted butter.

Bake in the preheated oven for 10 minutes, and then turn the heat down to 180ºC and bake for a further 30 minutes. Remove from the oven and allow to rest for 5 minutes before turning out onto a large plate.

Crumble the goats? cheese over the top and serve immediately.

Cook's Notes:

Use left over roast vegetables to make the sauce.

The skillet's sloping sides allow for rapid evaporation while the cast iron handle ensures this product can not only be used on top of the stove but in the oven too.