Tomato and mozzarella pizza tart

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the pizza base, pulse the butter and flour in a food processor until the mixture resembles breadcrumbs.

   Technique: Rubbing in

3. Add the thyme and blend until well combined, then gradually add the water, a tablespoon at a time, until the mixture comes together as a dough.

4. Turn the dough out onto a lightly floured work surface and knead lightly. Using a rolling pin, roll the dough out into a 25cm/10in circle. Transfer the pizza base to a baking tray.

   Technique: Kneading bread

5. For the pizza topping, drizzle half of the olive oil over the pizza base, then arrange the tomato and mozzarella slices on top.

6. Sprinkle over the spinach leaves and torn basil, then drizzle over the remaining olive oil. Sprinkle over the sea salt and season, to taste, with freshly ground black pepper.

7. Bake the pizza in the oven for 12-15 minutes, or until the base is crisp and golden-brown.

8. To serve, transfer the pizza to the centre of a serving plate. Sprinkle over the cooked Puy lentils.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 1