Aubergine, Tomato And Haloumi Tart - cooking recipe

Ingredients

250 g puff pastry
milk, to glaze
1 tablespoon sun-dried tomato paste
375 g aubergines, sliced
5 ripe tomatoes, sliced
125 g halloumi cheese, thinly sliced
2 teaspoons chopped oregano
50 g green olives, pitted and halved
salt and pepper

Preparation

Preheat the oven to 200C/400F/gas mark 6.
Roll out the pastry to form a 25cm square and place on a prepared baking sheet.
Score around the edges 2.5cm in with a sharp knife. Brush the edges with a little milk.
Spread the base with the tomato paste, but not going over the knife score.
Lay the aubergine slices over, then the tomatoes and cheese. Sprinkle the oregano and olives over. Season to taste.
Bake for 25 minutes.