LEMON, GREEN CHILLI AND CHEDDAR TART

This tart is fresh, with the richness of the pastry countered by the zip of lemon, the sweetness of onion and the pep of green chilli. Then it’s rounded out with the bite of the cheddar. You need to use a cold baking tray at the start so the pastry holds its nice layers when it goes into the oven.

SERVES 4

H 1 organic egg, beaten

(or a little oat milk)

H 320g ready-rolled all-butter puff pastry (or vegan pastry)

H 1 unwaxed lemon

H 2 tbsp extra virgin olive oil

H sea salt and freshly ground black pepper

H 150g good-quality mature cheddar or vegan cheddar-style cheese, grated

H ½ an onion, peeled and very thinly sliced

H 1 fresh green chilli or jalapeño chilli, finely sliced

H small bunch (15g) of parsley and/ or coriander, leaves picked

H small bunch (15g) of mint, leaves picked

1 Preheat the oven to 200C/180C fan/gas 6. Beat the egg, if using, in a small bowl or pour in the oat milk. Lay out the pastry on the cold baking tray. Working quickly (to keep it cold), score the pastry to form a rim about 1cm around the edge of the rectangle – this will create the edge of the tart once cooked. Prick the middle of the base all over with a fork and lightly brush with the beaten egg or oat milk. Bake in the oven for 20-25 minutes or until golden.

2 As soon as the pastry comes out of the oven, press down on the middle of the base (which will have puffed up a little), flattening it ready for the toppings and leaving a nice risen border around the outside. Turn the oven up to 220C/200C fan/gas 7.

3 Slice three-quarters of the lemon, leaving a final quarter for later. Slice it really thinly here, discarding the ends, seeds and any slices that have too much pith as you go. A mandoline can be helpful. Toss the slices in 1 tbsp of the extra virgin olive oil and a pinch of sea salt.

4 Scatter the grated cheese evenly over the baked pastry base, followed by the sliced onion, the dressed lemon and the sliced chilli. Return the pastry to the oven for 15 minutes and bake until it is deep gold in colour and the cheese is bubbling.

5 Put the parsley and/or coriander leaves and the mint in a small bowl. Add the juice from the remaining lemon quarter and 1 tbsp of the olive oil. Season to taste and toss to ensure the leaves are dressed.

6 Remove the tart from the oven and leave to cool for a few minutes before serving with the dressed herbs.