Makes 1 large tart

  • 1 courgette
  • 1 red pepper
  • 1 yellow pepper
  • 1 aubergine
  • 2 medium tomatoes
  • 1 large disc readymade puff pastry
  • 1 egg yolk
  • 1 large onion, diced
  • 4 cloves garlic, sliced
  • 1 tbsp tomato paste
  • 100ml white wine vinegar
  • 50g caster sugar
  • 1 tin chopped tomatoes
  • 50ml olive oil
  • 50g halloumi cheese, sliced
  • Handful basil
  • 1 tbsp dijon mustard
  • 1 tbsp white wine vinegar
  • 5 tbsp olive oil


  1. To make the tomato jam, place some olive oil in a pan, cook the sliced garlic until golden brown.
  2. Preheat the oven to 200c
  3. Add the diced onion and colour, followed by the tomato paste, sugar and vinegar. Once reduced, add the chopped tomatoes and cook until a thick jam like texture is achieved
  4. Slice the courgette, peppers, aubergine and tomatoes into evenly thick discs, approx 2cm thick.
  5. Brush the pastry disc with an egg yolk and cover the base with the cooled tomato jam, leave a 1 inch ring clear around the edge.
  6. Using the jam circle as a guide, assemble the vegetable slices in a ring, continuing until they meet in the centre.
  7. Place on a hot tray in the oven and cook for 25mins until the pastry is golden brown and the veg soft.
  8. Whisk the mustard, vinegar and olive oil in a bowl and brush on top of the tart.
  9. Place the diced halloumi on a dry pan and chargrill on both sides, add this to the top of the tart and then garnish with basil leaves
  10. Serve in the centre of the table to share.