Provençal tart

• plain flour↗225g g

  preferably organic (Dove's Farm is good)

• butter↗100g g

  cut into pieces

• dried basil↗1 tsp tsp
• dried oregano↗½ tsp tsp
• finely chopped sundried tomatoes1-2 tbsp tbsp
• olive oil↗1 tbsp tbsp
• egg↗1

  beaten, for brushing (optional)

• small peppers↗3

  preferably different colours

• olive oil↗2 tbsp tbsp
• fat garlic cloves↗2

  crushed

• dried oregano↗½ tsp tsp
• chopped sundried tomatoes1 tbsp tbsp
• can chopped tomatoes400g g
• tomato purée↗1 tbsp tbsp
• red wine vinegar↗1 tbsp tbsp
• olive oil↗100ml/3½ fl oz
• medium aubergine↗1

  cut into 1cm thick slices

• dried basil↗1 tbsp
• medium or 3 large tomatoes4

  sliced

• chopped fresh basil leavesgood handful
• black olives↗about 18

  preferably unpitted

• mozzarella↗100g

  grated

• cheddar↗50g

  coarsely grated

Step-by-step instructions

1. 1

   To make the pastry, put the flour in a bowl with the butter, then rub together to resemble breadcrumbs. Stir in the basil, oregano and sundried tomatoes, then pour in the olive oil and about 4 tbsp cold water to make a soft dough (it will be a bit softer than regular pastry). Wrap in cling film and chill for one hour.

2. 2

   While the pastry is chilling, make the sauce. Halve, seed, then dice the peppers and reserve half for the filling. Heat the oil in a medium saucepan. Add the garlic, oregano and peppers and cook for 5 minutes, stirring occasionally, until the peppers start to soften. Tip in the rest of the sauce ingredients and simmer over a medium heat, uncovered, for about 10 minutes until reduced to a thick sauce. Stir frequently so it doesn’t stick. Season well and set aside to cool completely.

3. 3

   Preheat the oven to fan 180C/conventional 200C/ gas 6. For the filling, line a baking sheet with parchment or greaseproof paper, drizzle with 1 tbsp of the oil and lay the aubergines slices over it. Drizzle the rest of the oil over the top – it seems a lot, but it all gets soaked up – then scatter with the dried basil and some salt and pepper. Bake for 20-25 minutes until the slices look golden, and are tender when poked with a knife.

4. 4

   Roll out the pastry to a circle, about 40cm, and use to line a 28cm fluted flan tin (preferably loose-bottomed). Bend the pastry over the edges and trim with scissors so you have a 1-2cm overhang. Put the tin on a baking sheet. Prick the pastry base, brush it with egg if you wish to give a crisper crust, and bake blind for 10 minutes (there’s no need for baking beans).

5. 5

   Spread the sauce evenly over the bottom of the pastry. Lay the aubergines on top, then the sliced tomatoes and a good handful of chopped basil. Season with salt and pepper.

6. 6

   Now scatter with the reserved peppers and olives, then the grated cheeses, right up to the edges.

7. 7

   Bake for 20-25 minutes until golden. Let the tart cool a little, then trim off the pastry edges with a sharp knife for a neat finish.