cherry tomato & pepper tart

Serves 4

Preparation time 10 minutes

Cooking time 20 minutes

375 g (12 oz) ready-prepared puff pastry

plain flour, for dusting

vegetable oil, for oiling

4 tablespoons red pesto

200 g (7 oz) cherry tomatoes, halved

150 g (5 oz) mixed roasted peppers, roughly chopped

100 g (3½ oz) feta cheese, crumbled

salt and pepper

basil leaves, to garnish

Roll out the pastry thinly on a lightly floured surface and cut out a 25 cm (10 inch) round. Place on a lightly oiled baking sheet. Using the tip of a sharp knife, make a shallow cut 1 cm (½ inch) away from the edge of the pastry to form a border. Place on the upper rack of the halogen oven.

Set the temperature to 250°C (482°F) and cook the pastry case for 12 minutes, lifting out the risen centre in a layer from the pastry case towards the end of the cooking time.

Meanwhile mix the pesto in a bowl with the tomatoes, peppers and feta. Spread in an even layer over the pastry, making sure that the filling is contained within the scored rim. Season with salt and pepper. Return to the upper rack of the halogen oven.

Reduce the temperature to 225°C (437°F) and cook for a further 10 minutes until the pastry is puffed and golden, covering with foil if the pastry starts to brown too much. Serve scattered with basil leaves to garnish.

For veggie pissaladière, fry 3 large sliced onions in 4 tablespoons olive oil on the hob for about 15 minutes until very soft but not browned. Season with salt and pepper. Stir in 1 tablespoon chopped lemon thyme. Bake the pastry case as above and spread the onion mixture over the centre. Scatter with 10 pitted black olives and 2 teaspoons rinsed and drained capers. Season lightly with salt and pepper, and cook as above.