Or how about these?

Mediterranean tart

Spread pastry

with 4 tbsp olive tapenade, top with 6 sliced tomatoes

and scatter with 1 tbsp pine nuts and 1 tsp oregano leaves. Bake as previous recipes. Onion, chutney & brie tart Thinly slice 3 red onions, then fry in 2 tbsp olive oil until soft and lightly browned, about 20 mins. Spread pastry with 2 tbsp wholegrain mustard, spoon over the onions,

then arrange 150g sliced brie over the

top. Dot a few tsp fruity chutney in the gaps and bake as previous recipes.

Equally delicious made with prosciutto instead of bacon