Home at 7, dinner at 8

An Easy Tart

Ready-rolled puff pastry is an ingredient I couldn't do without. You can top it with anything you happen to have lying around and you've got a great little dinner. Shop-bought pesto and tapenades are fantastic, baked in the oven with some mozzarella, then topped with basil leaves.

I thought I'd go one step further with this recipe - I love this salty combination.

Preparation 15; Cooking 15; Serves 6-8 as a light snack or 4 as a main course.

1 sheet ready-rolled puff pastry measuring 20-30cm in length
1 portion chermoula (if you have time to make) or a jar of shop-bought pesto
8 marinated anchovies, cut in half lengthways
2 tbsp capers
2 tbsp black olives
200g mozzarella cheese
2 tbsp olive oil
1 egg, beaten
a small handful of basil leaves

1 Preheat the oven to 220°C/425°F/Gas 7. Lightly oil a large non-stick baking tray. Lay out the puff pastry on the tray. Score a border 2cm in from the edges of the pastry. This will allow the border to rise and crisp while the middle stays flat.

2 Spread the chermoula/pesto over the inner section of the tart and criss-cross the anchovies over the top. Scatter over the capers and olives, then tear over the mozzarella. Drizzle over the olive oil and brush the border with the beaten egg.

3 Put in the hot oven for 10-15 minutes or until the border rises and is golden brown. Remove from the oven and sprinkle over the basil leaves. Cut into pieces on a big board to put in the middle of the table so everyone can help themselves.

Recipe adapted from Home at 7, Dinner at 8 by Sophie Wright (£14.99, Kyle Cathie)