• pastry from 80 g flour
• 1 red pepper, roasted and peeled
• 1 garlic clove, chopped
• 1 tblspn olive oil
• 1 yellow pepper, roasted and peeled
• 12 black olives, stoned and quartered
• 80 g brie

For the Balsamic Vinaigrette

• 250 mls olive oil
• 1 clove of garlic, crushed
• 120 mls tomato passata
• 80 mls balsamic vinegar
• salt and pepper

ROLL THE PASTRY to fit four shallow tartlet cases, and blind bake them as described.

Chop the peeled red pepper and put it in a small pan with the garlic, olive oil and enough water to cover. Bring this to the boil and cook at a lively simmer until the water has almost evaporated, then puree what’s left and leave it to cool. You should now have a thick, intensely flavoured spread.

Chop the yellow pepper into dice of about 1cm and mix them with the chopped olives.

To put the tarts together, put some pepper puree in each, maybe two teaspoons or so, then a generous tablespoon of the yellow pepper and olives on top of that, and finally some thinly sliced brie. Bake at 375°F (Gas Mark 5) until the brie melts - about six to eight minutes.

Serve one tartlet per person with a thin drizzle of the balsamic vinaigrette poured around it.

FOR THE BALSAMIC VINAIGRETTE, put all of the ingredients in a jug and use a hand liquidiser to blend the sauce to an emulsified, thickened consistency. Check the flavour - you may need to adjust one or all of the components. If the sauce subsequently separates, just blend it back together again before serving. There is enough here for at least ten portions and it will keep for a week or so in the fridge.