A useful thing to have in the freezer, all butter puff pastry makes an excellent base for a quick pizza style tart. Top with anything you have available – pesto, tomato sauce, braised leeks, olives, cheese…..

Here I have caramelised some onions with chorizo to make a flavoursome base and topped with wilted chard. Use any cheese you have available to finish.

For Four people

One pack all butter puff pastry (jus rol) (ready rolled)

About three medium onions

Large piece of chorizo (about three inches long)

Fresh thyme if you have it

Six black olives, chopped

Jar of red pesto (optional)

About six to eight large leaves of Swiss chard, stalks removed

Chunk of feta cheese

Ball of good quality mozzarella

Basil to finish

Extra virgin olive oil

Sea salt & pepper

Pre-heat oven to 180c

Finely slice the onions and chop the chorizo into little chunks. Put both into a saucepan and cook with a little rapeseed oil so that the chorizo oil is released and the onions cook slowly until very soft and caramelised. Season well and add some thyme if you have it.

Unpack the pastry and lay in a board. Roll out a little more so it is thinner, and fills and large baking tray, approx 12″ x 16″. Score around the edge, about half a centimetre in and prick over the whole thing with a fork.

Slice the chard leaves and wilt in a little oil/water until cooked. Squeeze out any excess liquid. Season.

Spread the onions all over the tart base. Top with the chard and then dollop pesto all over in any gaps. Chop the olives and scatter over and if you have a tomato handy you could add that as well.

Bake in the oven for about half an hour, preferable on a hot base so that the underside of the pastry is perfectly crisp. If not leave a little longer.

Scatter over crumbled feta and the mozzarella. Top with shredded basil (Greek basil works well here) and drizzle with extra virgin oil. Serve warm or at room temperature.

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