Upside-down tomato tart

Similar to a tarte tatin, you make this upside down and flip it over to serve. That way the pastry remains flaky and crisp as the vegetables turn sweet and caramelise below.

Serves 6-8 • Ready in 2 hrs 25 mins

800g baby plum tomatoes

2 red or orange peppers, cut into strips

1 red onion, cut into wedges

3tbsp extra virgin olive oil, such as Odysea

1tbsp Aleppo pepper (pul biber) or ½tbsp chilli flakes, plus extra to sprinkle on top, if you like

3tbsp caramelised red onion chutney 130g pitted green olives

375g sheet puff pastry

You will need:

25x35cm roasting tin, lined with baking parchment

1 Heat the oven to 160C/gas 3. In a roasting tin, muddle the tomatoes, peppers and onion with the oil. Season generously with sea salt and cook for

1 hr 30 mins, mixing occasionally.

2 Remove the tomato mixture from the oven and increase the oven temperature to 200C/gas 6. Tip the mixture into a sieve set over a bowl, to drain off the cooking juices.

3 In a separate bowl, mix the Aleppo pepper and chutney, then fold through the tomato mixture and the olives.

4 Spread the mixture evenly over the base of the lined roasting tin. Unroll the puff pastry sheet over the top. Tuck the edges neatly into the tin and use a fork to prick the pastry all over, so the steam can escape. Bake for 35 mins until the pastry is golden.

5 Leave to cool for 3 mins. Invert the tart onto a board and carefully peel away the baking parchment.

6 Serve warm, cut into squares, along with a freshly made salad on the side, if you like.

Per serving for 6: 366 cals, 24g fat,

9g sat fat, 30.5g carbs >>