Mediterranean Vegetable & Primula Tart

Serves 4

Ingredients

• 1 x 375g pre-rolled puff pastry
• 1 x 150g tube  Cheese & Chive Cheese Spread
  (or your favourite flavour!)
• 12 cherry tomatoes, halved crosswise
• 1 small courgette, sliced lengthwise then crosswise
• 2 Peppers, 1 red, 1 yellow, de-seeded, diced
• Sea salt flakes & pepper, to taste
• 2 garlic cloves, crushed the chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped parsley or basil
• 100g pepperami, pepperoni or frankfurter in thin slices or small chunks (optional)

Method

1. Preheat the oven to 230°C/450°/Gas Mark 8 or if you have a fan assisted oven 220°C/425°F/Gas Mark 7.

2. Unroll the pastry onto a large baking sheet.

3. Fold in a 1cm pastry strip along both long sides and press it firmly down.  Do the same at the short sides.  Using a knife blade mark the pastry edges into little scallops, pressing down with your fingers between each cut.

4. Squeeze the full tube of Primula into 6 long lines over the centre of the pastry.

5. Dot over the halved tomatoes, cut sides up, the courgette slices, peppers and the meat (optional).

6. Season well and scatter on the garlic.  Drizzle over the oil.

7. Bake towards the top of the oven for 25 minutes or until the tart is puffed, cheese oozing, vegetable topping fragrant and tender.  Scatter over the chopped herbs.

8. Serve hot or warm with salad and cucumber slices.