Jono & Jules do food & wine

This tart is bursting with summer flavours and the pastry is fabulously light and crisp. Delicious for lunch with a green salad.

Wine Suggestion: We drank the Rocca delle Macie Chianti Vernaiolo with this; unoaked, fresh and vibrant, especially as we’d put it in the fridge for 20 minutes. While not weighty or serious it does have loads of depth and length… perfect for this dish.

Warm tomato, mustard & gruyère tart – serves 4

• 1 red pepper, sliced
• 1 onion, peeled, halved & sliced
• 2 tbsp Dijon mustard
• 100g gruyère cheese, grated
• 4-5 vine tomatoes, thinly sliced
• a handful of black olives, pitted and halved
• a small handful of basil leaves

PASTRY:

• 200g plain flour
• 100g cold butter
• 50g Grana Padano or Parmesan, finely grated
• 1 egg

First make the pastry by whizzing the flour and butter in a food processor until it looks like breadcrumbs. Stir in the cheese, then the egg and bring together to make a dough. Wrap in clingfilm and chill in the fridge for 20 minutes.

To make the filling, cook the pepper and onion in a tbsp of olive oil for about 15 minutes or until very soft, then season.

Heat the oven to 190C/Fan 170C/Gas 5.

Roll out the pastry to the thickness of a euro. Line a shallow tart tin (about 23cm) with the pastry, fill with baking parchment and beans, and blind bake for 10 minutes. Take out the paper and beans and bake for another 5 minutes.

Allow the pastry case to cool a little, then spread the base with the Dijon and sprinkle over the Gruyère. Top with the pepper mixture, then a layer of tomato slices and the olives. Season really well and bake for another 15 to 20 minutes until the tomatoes are tender and the pastry crisp. Scatter the basil over before serving.

(Original recipe from BBC Olive Magazine, September 2009.)