- 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
- 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.