Phil Vickery's Mediterranean open veg tart with goat’s cheese

Topped with goat’s cheese, Phil Vickery serves up a refreshing savoury tart designed to get your taste buds tingling this summer.

A perfect and easy Monday meal that you can also freeze for another day.

Mediterranean vegetable and goat's cheese open tart

Serves: 4

Ingredients

320g sheet ready rolled puff pastry

95g pesto

460g jar roasted peppers, drained

150g pitted black olives

2 large courgettes, cut into ribbons

50g pinenuts

Olive oil, to drizzle

To finish

200g baby plum tomatoes, halved

4 tbsp roughly chopped fresh basil

75g soft goats cheese or a cheese of your choice (optional)

garlic mayonnaise, to serve

Method

• Preheat the oven to 200C / Gas 6. Roll out the pastry as thinly as possible then dock with a fork

• Spread on the pesto, leaving a 2-3cm clear edge all around the pastry

• Roughly chop the peppers and olives together and evenly spread over the pastry. Arrange the courgette ribbons over the peppers then sprinkle over the pinenuts, drizzle with olive oil and season well with salt and pepper.

• Place assembled tart in the oven and cook for 35 - 45 minutes or until lightly browned and cooked through

• Once cooked, remove from the oven, dot over the tomatoes, cheese, if using and sprinkle over the fresh basil. If liked, return to the oven for approximately 5 minutes to warm the tomatoes, cheese and basil. Serve with garlic mayonnaise.