For the pesto...

1. Take all ingredients aside from the olive oil and salt & pepper and add to a food processor.
2. Blitz the ingredients until all is combined.
3. Gradually add the olive oil while blitzing to bring it to the consistency you like. I personally like thick pesto.
4. Add salt and pepper and pulse until seasoned to your taste.
5. Set aside or pop into the fridge until ready to use. Always serve it at room temperature!

For the bake...

1. Pre heat your oven to 180℃ .
2. Put the carrots and the celeriac in a pot and cover with water and add a nice amount of salt.
3. Put on a hob set to a high heat and bring to the boil. Once boiled, keep cooking for a further 10 minutes.
4. Drain the water and leave to cool and dry for 5-10 minutes.
5. Take a roasting dish and put the carrots, celeriac and shallots in to it. Add the thyme and add a nice glug of olive oil and mix everything through.
6. Add to the oven for 15-20 minutes until just starting to change colour. Remove from the oven then allow to cool.
7. Line a baking tray with greaseproof paper and roll out the pastry sheet.
8. Add the roasted vegetables and shallots evenly across the sheet leaving a 1 inch gap as a border.
9. Put the garlic bulbs on spaced well apart from each other and brush the tops with oil.
10. Scatter on the tomatoes and peppers then top it all with crumbled goats cheese.
11. Season with salt and pepper and drizzle over with oil avoiding the pastry edges.
12. Fold the pastry edges over onto themselves creating a raised border. Don't worry if you cover some ingredients slightly.
13. Mix the egg and milk together to make an egg wash, then brush the pastry edges with the egg wash.
14. Put into the oven for 25-30 minutes or until the pastry is golden brown.
15. Remove from the oven then add as much pesto to the top as you like! Slice up and serve!