Courgette, tomato, olive and mozzarella tart



For the tart

For the tomato sauce

For the parsley purée


  1. Preheat the grill to medium.

  2. For the tart, place the flour, olive oil, egg yolk, salt and freshly ground black pepper into a food processor and pulse until well combined. Gradually add a little cold water, just enough to bring the mixture together into a dough.

  3. Place the dough out onto a floured work surface and lightly knead, then roll out into a 5mm/¼in thick round, big enough to fit inside an ovenproof frying pan.

  4. Heat the pan and place the dough into the bottom. Arrange the courgette and tomato slices in a spiral pattern on top, then place under the grill and cook for 4-5 minutes, until the pastry is golden-brown and the courgette and tomato begin to soften. Remove from the grill and arrange the mozzarella and black olives on top. Return to the grill and cook for another 1-2 minutes, until the mozzarella is melted.

  5. For the tomato sauce, place the tomato purée and water in a pan and heat through, stirring well.

  6. For the parsley purée, place the parsley and oil together in a mini food processor and blend until smooth.

  7. Carefully place the tart onto a serving plate and drizzle over the tomato sauce and parsley purée. Serve.