Two Cheese and Pepper Tart

Unroll the pastry (keeping it on its baking paper) and lay it onto a baking tray.

Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.

Pop the pepper strips alongside the pastry. Drizzle with oil, season with salt and pepper, then toss to coat.

When the oven is hot, bake on the top shelf until the pastry starts to colour and puff up, 10-12 mins.

While the pastry bakes, in a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the tomato chunks, toss to coat, then set aside.

Once the pastry has baked, remove it from the oven. Push down the centre with the back of a spoon.

Use the spoon to gently spread the marinara sauce over the base of the tart.

Scatter the roasted pepper and grated Cheddar over the sauce, then sprinkle the hard Italian style cheese onto the pastry border.

Return the tart to the top shelf of your oven to bake until golden brown, 7-10 mins.

When everything's ready, add the rocket to the tomato bowl and toss to coat in the dressing. TIP: Don't add the leaves too early or they'll go soggy.