Tomato, Pesto & Olive Tart

Serves 4

Perfect for a laid-back weekend lunch, this impressive tart gives maximum flavour from minimum effort.

Preheat the oven to 220ºC/425ºF.
In a bowl, combine the tomatoes, vinegar and half the olive oil. Spread the tomatoes on an oven tray and roast, uncovered, for about 10 minutes.
Place the pastry sheet onto an oiled oven tray. Fold the edges in to make a 5mm border all the way around.
Prick the base with a fork. Layer with baking beans and bake for 10 minutes.
Take out of the oven and reduce the oven temperature to 200ºC/400ºF.
Spread the pastry with pesto, top with the tomatoes, olives and cheese and bake for a further 10 minutes. Drizzle with the remaining oil before serving.

Mini Cheese & Tomato Quiches

Microwave Harvest Vegetable Tarte Tatin

Beetroot & Goat’s Cheese Tartlets

Carrot, Courgette & Feta Savoury Flapjack

Sweet Potato, Pepper, Spinach & Mozzarella Tart

Pressure-Cooked Cheddar, Leek & Spring Onion Savoury Bread & Butter Pudding

Salmon & Asparagus Tart

Greek Lamb Pies with Feta Mash Topping