If you’ve got a hankering for pizza, this veggie tart could go some way to fill the gap, and it’s low in salt and sugar.

Method:

  1. Preheat oven to 200°C/400°F/Gas 6.
  2. Place the veg and garlic on a baking tray and roast for 10 mins.
  3. Take half a sheet of puff pastry and lay flat, spreading the tomato puree on the top, leaving a 1cm border.
  4. Remove the veg from the oven and scatter over the pastry, season with salt and pepper and return to the oven and bake for 20 minutes until the pastry is puffed and golden.
  5. Add the olives and serve.

Tips:

If you’ve got fresh herbs, like basil or oregano, pop some on top before digging in.

Servings: 4
Time: 35 minutes

What’s in a serving:

Calories: 195
Fat: 7.4g
Saturates: 3.4g
Sugars: 6g
Salts: 0.24g

Ingredients:

  • 1 red onion, quartered
  • 1 garlic clove, sliced
  • 1 yellow pepper, sliced
  • 1 courgette, sliced
  • 4 black olives, halved
  • 2 tbsp tomato puree
  • ½ pack ready-rolled puff pastry