For Alex: Tomato and mozzarella tart

Well, Alex has this huge bounty of homegrown tomatoes and is stuck for ideas, so here's my recommendation. A delicious tomato, anchovy and mozzarella tart.....

Ingredients:

mozzarella ball, shredded

ready roll puff pastry

small tin of anchovies in garlic and olive oil

and of course. tomatoes - chopped into small segments

fresh basil

squeeze of lemon juice

salt and pepper to taste

olive oil for drizzling

Method:

1. Line a tart tin with the puff pastry, taking care to overlap the edges.

2. Poke the bottom with a fork a few times. put in a pice of baking paper and pour in some baking beans or uncooked rice (this is to weigh the bottom down). If you don't have any of this, just poke many more times with the fork and accept that the bottom may puff a little!

3. Bake blind in the oven until just golden

4. Meanwhile, whizz some anchovies (as few or as many as you lie, with the olive oil and garlic from the tin) in a blender with the lemon juice, some freshly milled pepper and some basil leaves.

5. spread anchovy mix over the base of the pastry

6. arrange the pieces of tomato over the paste, sprinkle on a little salt and pepper and drizzle with some olive oil (drizzle!)

7. scatter over some torn mozzarella and torn basil leaves

8. Grill until the tomatoes are soft and the mozzarella has melted and is turning a little golden (only about 5-6 minutes, depending on temp - I just put it on HOT!) Don't let the pastry burn!

Serve with a salad

**If you don't like anchovies, give this a try anyway, it doesn't taste 'fishy', it just adds a real richness to the tomatoes.....if you can't get them in garlic and olive oil, then you'll have to add these yourself at the blending stage. Oh, and the tart tastes just as good without the mozzarella too.

Let me know what you think Alex! And send me a picture so I can add it to the post!