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This is one of those incredibly simple recipes that I always turn to in the summer when I want to make something out of nothing. I like to wrap it in foil hot from the oven to take on a picnic: it seems to taste better warm than hot and with that flaky, buttery pastry, its also delicious cold, served with a green salad and some boiled potatoes.

+ Ingredients

230g ready-made all-butter puff pastry
150g roasted red peppers (jarred to make it easy), cut into strips
½ red onion, finely sliced
12 cherry tomatoes, halved
25g pine nuts
½ tsp Turkish chilli flakes or a pinch of sweet smoked paprika
FOR THE TAPENADE:
1 garlic clove
Zest and juice of ½ lemon
1 tbsp of capers, washed in cold water
110g black olives
A good handful of basil leaves, roughly chopped
1 large fresh red chilli, roughly chopped

6 tbsp extra virgin olive oil

+ Method

Preheat the oven to 220°C/430°F/gas 7.

To make the tapenade, whizz all the ingredients apart from the olive oil in a food processor until roughly combined, then add the olive oil.

Roll the pastry, place on a lined or buttered baking sheet and chill for 20 minutes. Lightly smear the base of the tart with the tapenade, making sure you leave a border of pastry, 1cm wide, all the way around.

Scatter the base with the strips of pepper, onion, tomatoes, pine nuts and cheese. Brush the edges of the pastry with a beaten egg and bake in the oven for 15 minutes or until the pastry has risen and is golden and crisp and the tomatoes and onion are cooked. Sprinkle with the chilli flakes and serve.

Tip “ Break a couple of eggs on top before baking if you want to make the tart a little more substantial.

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Photography by Tara Fisher.