Preheat oven to 180C. Line a medium-sized casserole dish with baking paper or brush with oil.

For the crust: Add all crust ingredients to a food processor and process until well combined. Spread mixture on the bottom and sides of the casserole dish and press firmly. Set aside.

For the sauce: Add tomatoes, herbs and a dash of water to a small saucepan. Bring to a boil for 3 minutes then reduce to medium heat. Simmer until the tomatoes break down and thicken. When the sauce has cooled, spread onto your crust.

For the roulade: Slice all vegetables to about ¼ cm thick. Take one slice of any vegetable and roll into a tight circle. Wrap with another vegetable slice and repeat until desired shape or size. Secure the swirl with a rubber band and set aside. Repeat for remaining vegetables.

To assemble: Remove a rubber band from one spiral and place onto the crust. Repeat for the remaining spirals until the tart is filled.

Bake in oven for 30-40 minutes or until vegetables have cooked through and the crust is crisp at the sides.

To serve: use a sharp knife to cut in between spirals and serve! The tart will keep in your fridge for 3-5 days.