Ingredients

• 100g/3½oz plain flour
• plus extra for dusting
• 2 tbsp olive oil
• 1 free-range egg
• yolk only
• salt and freshly ground black pepper
• 2-3 tsp cold water
• to bind
• ½ courgette
• sliced into rounds
• 2 vine tomatoes
• sliced into rounds
• 55g/2oz mozzarella cheese
• sliced
• 6 pitted black olives
• 2 tbsp tomato purée
• 2 tbsp water
• 1 handful fresh parsley leaves
• 2 tbsp olive oil

Directions

• Preheat the grill to medium.
• 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.
• 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.
• 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.
• For the tomato sauce
• place the tomato purée and water in a pan and heat through
• stirring well.
• For the parsley purée
• place the parsley and oil together in a mini food processor and blend until smooth.
• Carefully place the tart onto a serving plate and drizzle over the tomato sauce and parsley purée. Serve.