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Ingredients

  • 1 red pepper, sliced
  • 1 onion, halved and sliced
  • olive oil
  • 2 tbsp Dijon mustard
  • 100g gruyère, grated
  • 4-5 vine tomatoes, thinly sliced
  • a handful of pitted black olives, halved
  • a small handful of leaves basil

pastry

  • 200g plain flour
  • 100g butter, straight from the fridge
  • 50g Grana Padano, finely grated
  • 1 egg

Method

  • STEP 1

    To make the pastry, whizz the flour and butter in a food processor until it resembles breadcrumbs. Stir in the Grana Padano, then the egg, and bring together to make a dough. Wrap in clingfilm and chill for 20 minutes.

  • STEP 2

    To make the filling, cook the peppers and onion in 1 tbsp olive oil until very soft, about 15 minutes, then season.

  • STEP 3

    Heat the oven to 190C/fan 170C/gas 5. Roll out the pastry to 20p thickness. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.

  • STEP 4

    Allow to cool a little, then spread base with the Dijon and sprinkle over the gruyère. Top with the pepper/onion mix, then a layer of tomato slices and the olives. Season really well and put back in the oven for another 15-20 minutes until the tomatoes are tender and pastry is cooked through and crisp. Scatter over basil before serving.

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