Jono & Jules do food & wine

We love a good pizza … but there are times we just can’t be bothered lighting our little pizza oven and getting it up and running … or the weather defeats us! This is essentially pizza toppings on pastry and makes a great substitute. Plus we got to use the jar of artichokes we’d lugged from Spain last holiday.

Wine suggestion: a wine we’d also brought home from our holiday, Luis Moya Tortosa’s Kimera, an old-vine Grenache from Navarra. Minerally, vibrant and expressive.

Tomato, mozzarella, black olive & artichoke tart – serves 4

• 2 x 320g ready-rolled puff pastry sheets
• 300g tomato sauce (you can make your own or use a good brand)
• 2 x 125-150g mozzarella balls, sliced
• a handful of pitted black olives, halved
• 8 to 10 artichoke hearts from a jar, halved
• 60g Parmesan, finely grated
• a handful of basil leaves

Heat the oven to 230C/Fan 210C.

Unroll the puff pastry sheeets onto a couple of baking trays and prick them all over with a fork.

Spread the tomato sauce over the pastry, then top with the mozzarella, olives and artichokes. Add half the grated Parmesan and season with salt and pepper.

Bake for 15-18 minutes, then sprinkle with the basil leaves and the rest of the Parmesan and serve immediately. It’s as easy as that!

(Original recipe from Rick Stein’s Simple Suppers, Ebury Publishing, 2023.)