Preheat oven to 220°C (200°C fan-forced). Line a large baking sheet with baking paper. Cut pastry into 6 equal sized rectangles.
Using a sharp knife, gently score the pastry about 1cm from the edge, do not cut through. Pierce the base around with a fork.
In a small bowl whisk the egg and brush pastry with the egg wash. Sprinkle crumbled goat’s cheese or feta over the pastry. Toss the asparagus, broccoli florets and peas with the oil to coat. Arrange the greens over the pastry, spreading evenly and sprinkle the lot with Parmesan cheese.
Bake for 15 minutes at 220°C (200°C fan-forced) then reduce oven to 200°C (180°C fan-forced) and continue to bake for further 15 to 20 minutes or until pastry is golden brown and the cheese has melted. Remove from the oven, season with pepper and serve hot with poached or fried eggs and parsley for a delicious weekend brunch or an easy dinner.
Store leftover tarts in an airtight container in the fridge for up to 3 days. They can be heated up in the oven and enjoyed topped with some rocket for breakfast or lunch the next day.