Vegetable savoury tart using leftovers

A leftover recipe without precise amounts. Use your preferred vegetables and cheese, ideally a soft melting cheese. I had roasted vegetables, with the recipe on the blog: aubergines, carrots, courgettes, white and red onions, peppers and fennel, with herbs, oil, pepper, salt and breadcrumbs, baked at 180°C for 30 minutes. A lovely side dish; leftovers make a tasty quick supper tart.
INGREDIENTS
Mixed roasted vegetables
1 sheet wholemeal puff pastry
Brie, Fontina or your preferred cheese; I used Camoscio d'oro
Grated Parmigiano
Extra virgin olive oil
I unroll pastry.I put it in a tart tin with its baking paper and prick with a fork.I add some vegetables.I slice cheese.I arrange it on top.I add more vegetables and plenty of grated Parmigiano.I bake at 180°C for 30 minutes and cool slightly before eating.