Cheese, Tomato and Apple & Cider Brandy Tart: Serves 4-6
Line a lightly buttered 9 inch tart tin with a 375g pack of ready rolled shortcrust pastry, trim the edges. Chill for 15 mins
Preheat the oven to 190 degrees. Heat a baking tray in the oven until hot, then pop the tart tin onto the baking tray and bake blind for 10 mins. Remove the beans and paper and cook for another 10 mins
Meanwhile, heat the oil in a heavy based frying pan, add 2 cloves finely chopped garlic and 1 green pepper, halved, seeded and finely sliced and sauté until slightly soft
Add 6 ripe tomatoes cut into wedges and a handful of fresh chopped parsley and mix everything together, sauté for a few more minutes
Remove from the heat and add 220g Camembert cut into strips into the tomato mixture
Spread the chutney evenly over the base of the tart and spoon the tomato and cheese mixture over the top. Brush all over with a little olive oil, and bake for 20 mins
Serve with a big green salad.