- 320g pack ready-rolled puff pastry
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 150g pack garlic & herb soft cheese (we used Boursin)
- 185g can tuna in spring water, drained and broken into flakes
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 140g ready-roasted pepper, sliced into strips
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 1 tbsp caper in bring, drained
Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…
- 8 pitted black olive
Heat oven to 220C/200C fan/gas 7. Unroll the puff pastry onto a large baking sheet lined with baking parchment. Score a 1cm border around the edges with a sharp knife, taking care not to cut through the pastry. Prick the area inside the border with a fork. Bake for 15 mins.
Meanwhile, heat the oil in frying pan and fry the courgettes until tender and the mixture is quite dry. Allow to cool a little before mixing with the soft cheese.
Remove the pastry base from the oven and press down any puffed up areas, within the border, with the back of a spoon. Spread over the courgette mixture. Scatter with tuna, lay over the pepper strips and sprinkle on capers. Finally dot with olives and bake for a further 15 mins until the pastry is golden, puffed up and cooked though.