Mediterranean tuna, pepper & courgette tart

• pack ready-rolled puff pastry↗320g g
• olive oil↗1 tbsp tbsp
• courgettes↗2

  coarsely grated

• pack garlic & herb soft cheese↗150g g

  (we used Boursin)

• can tuna↗185g g

  in spring water, drained and broken into flakes

• ready-roasted pepper140g g

  sliced into strips

• caper↗1 tbsp tbsp

  in bring, drained

• pitted black olives↗8

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.

2. 2

   Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.

3. 3

   Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.