Courgette & Tomato Tart With Wedges

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Peel and chop your red onion[s] into wedges

Top, tail and chop your courgette[s] into quarters lengthways, then chop into large bite-sized pieces

Slice your tomato[es] into rounds

Peel and grate your garlic

Add the chopped courgette and onion wedges to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 10-12 min or until slightly softened

Whilst the veg is cooking, cut your potatoes (skins on) into wedges

Combine your tomato paste and grated garlic in a bowl with your vegetable stock mix, dried oregano, a pinch of sugar and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water – this is your tomato sauce

Add the potato wedges to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, line a separate baking tray (or two!) with non-stick baking paper

Dust your work surface with a generous sprinkling of flour

Unwrap your puff pastry and roll it out to approx. 0.5cm thickness with a rolling pin and cut into 1 rectangle per person

Add the pastry rectangle[s] to the tray[s] and score a 1cm border around the edge of the pastry with a knife

Prick the inside of the border all over with a fork (this will stop you getting a soggy bottom!)

Spread your tomato sauce over the pastry, keeping it within the borders

Top with the sliced tomato and roasted veg, then put the tray[s] in the oven for 20-25 min or until the pastry is golden, cooked through and the edges have puffed up – this is your courgette & tomato tart

Whilst the tart[s] is cooking, combine your mayo with a small splash of cold water and a grind of black pepper in a bowl – this is your pepper mayo