This is a really light, savoury summer tart – which can easily be made dairy-free/vegan.

First up, make your pastry base [skip to the next paragraph if you have some store-bought shortcrust pastry to hand]. In a food processor (with a pastry hook attached), place 250g butter (or substitute with “good for your heart” cooking margarine) cold and cubed. Add 500g flour and a pinch of salt and pulse till you get a coarse meal. With the motor running slowly add 125ml (½ cup) cold water till the mixture forms into a rough dough (do not overbeat). Place on a floured surface and fold over the dough three short times till you get a smooth consistency (do not over knead). Refrigerate 30 minutes before using. Cut the dough in half and set aside one half for another time (it freezes well). 

Roll out your dough thinly and place in an 21cm/8-inch round tart pan, trimming the edges. Brush the edges with beaten egg yolk, prick the bottom with the tins of a fork and bake in the oven (180c) for 12 minutes. Remove from the oven and let rest 2-3 minutes before using.

Meanwhile, slice 1 large aubergine into rounds (not too thick), brush both sides with a little olive oil, place on a non-stick baking tray in one layer and and bake in the oven at 200c till golden on both sides (turn the aubergine over halfway through) .

While the aubergine is baking, make the sauce. Fry 1 small red onion, finely chopped in a little olive oil on medium heat, till translucent. Add a jar (250g or 1 ½ cups) of grilled pimiento (mild) peppers along with 1 tbs balsamic vinegar, some chopped fresh thyme, seasoning with sea salt and pepper. Heat through. Puree till smooth.

To assemble: brush the bottom of the semi-cooked tart with either 1tbs creamy Dijon mustard or 1tbs pesto. Spread a couple tablespoons of the red pepper sauce and then place a layer of aubergine overtop to cover. Repeat. Finish with a final layer of sauce and sprinkle on a thin layer of breadcrumbs (around 2tbs).

Put the tart back in the oven for around 15 minutes – or until the breadcrumbs are nicely golden. Garnish with a handful of little basil leaves. Serve at room temperature.

Serves 4.