Vegan tart

To make the vegan pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line a 23cm or 24cm tart tin. Trim the edge and chill while you make the filling.

Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool.

Add your vegan filling of choice (try the full recipe here substituting the cheese for vegan cheese, or taking out the cheese all together). Put the tart back in the oven for another 20-25 minutes or until the olive oil pastry is crisp and the tomatoes are slightly golden. Serve just-warm.