"When the going gets weird, the weird turn pro." Hunter S. Thompson

Summer baked Camembert, tapenade and tomato tart

Serves four

Ingredients

• 320g sheet puff pasty
• 200g black olives
• 3 tbsp tomatoe puree
• 1 tsp dried mixed herbs, plus .5 tsp
• 2 cloves garlic, 1 crushed
• 4.5 tbps olive oil
• 2.5 tsp white whine vinegar
• 250g French Camembert
• 2 large tomatoes, thinly sliced

Method

1. Preheat the oven to 220C, gas mark 6. Put a large flat baking sheet to heat up. Unroll the puff pastry and prick over with a fork.
2. Put the olives, tomato puree, 1 tsp herbs, whole garlic, 1 tsp vinegar and 3 tbsp oil into a food processor and pulse until well combined but keeping some texture. Spread 6 tbsp of this tapenade over the middle of the pastry (there's enough tapenade for two tarts).
3. Cut the Camembert into 24 thin wedges, then evenly space them over the tart. Overlap with the tomato slices here and there, season with black pepper and bake in the oven for 20 minutes.
4. Mix together .5 tsp herbs, the crushed garlic and .5 tbsp oil. Remove the tart from the oven and brush the oil mixture over the tomatoes. Return to the oven for 5 more minutes.
5. Serve with mixed salad.