Tuna & pepper tart

Serves 2

200g jarred tuna in olive oil, drained 200g strong white flour, plus extra for dusting 2 tbsp olive oil 250g sour cream zest and juice of ½ a lemon 1 tbsp chopped flat-leaf parsley, plus extra to garnish 1 tbsp chopped dill, plus extra to garnish ½ a red onion, peeled and sliced 60g pitted Kalamata olives, drained and roughly chopped 150g roasted sliced red peppers 50g hard cheese, grated sea salt and black pepper 30 x 40cm oven tray baking paper

Preheat the oven to 200°C/180°C fan/gas mark 6 and line the oven tray with baking paper. Place the flour in a large bowl and pour in 125ml of warm water and the olive oil, and stir until a firm dough. Season with salt, then knead with one hand for 1-2 mins until smooth.

Dust a clean kitchen surface with flour and tip the dough onto it. Roll into a rectangle to fit the oven tray, then transfer the dough base to the prepared tray.

In a bowl, mix together the sour cream, lemon zest and juice, parsley and dill, then season with pepper. Spread the mixture over the dough base, leaving a small border, then top with the sliced onion, tuna, olives and red peppers. Scatter over the cheese and bake for 10-15 mins until golden. Garnish with the extra parsley and dill, and serve.