1

Process wholemeal flour, salt, 2 tablespoons polenta and 60g spread in a food processor until mixture resembles fine breadcrumbs. Add egg and process until dough just comes together. Turn dough onto a lightly floured surface and knead until smooth. Cover and place in the fridge for 30 minutes.

2

Meanwhile, melt remaining spread in a small saucepan over medium heat. Add plain flour and cook, stirring, for 1–2 minutes or until bubbling. Remove from heat and gradually whisk in milk until smooth and combined. Return to heat and cook, stirring, until sauce comes to the boil and slightly thickens. Add cheese, chives and mustard and stir until smooth. Season with salt and pepper. Cool sauce for 15 minutes.

3

Place carrot ribbons in a heatproof bowl and cover with boiling water. Set aside for 1 minute. Drain. Refresh under cold water. Drain.

4

Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper and sprinkle with 1 tablespoon remaining polenta. Roll pastry between 2 sheets of baking paper to form a 24cm round. Place pastry on prepared tray.

5

Sprinkle remaining polenta over pastry. Spread sauce over pastry, leaving a 3cm border. Roll 1 carrot ribbon to form a coil shape. Stand upright in sauce. Repeat with remaining carrot, zucchini and eggplant ribbons, arranging in a circular pattern. Fold pastry over to form a border. Lightly spray pastry and vegetables with oil. Bake for 25–30 minutes or until pastry is golden and crisp. Serve.