These tarts can easily be served hot or cold and are great wrapped loosely in foil and taken on a picnic.

Ingredients

• 2 sheets frozen ready rolled flaky puff pastry, defrosted
• 1 large purple aubergine, cut into eight thick slices
• 2 large tomatoes, thickly sliced
• 1 tablespoon capers
• 8 black olives, stoned (approximately)
• 50 grams feta cheese, crumbled
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 2 tablespoons balsamic vinegar
• 1 tablespoon finely chopped basil, oregano or parsley leaves

Method

1. Preheat the oven to 220ºC. Grease a baking tray or line with baking paper.
2. Cut each sheet of pastry into 4 equal squares and place on the prepared tray. Brush a 1cm-wide edge with a little milk to glaze, if wished. Refrigerate while preparing the topping.
3. Brush the aubergine slices with oil and pan fry in a hot, preferably non-stick frying pan until lightly browned on each side. Cool.
4. Cut each tomato into four thick slices. Rinse the capers to remove excess salt. Finely chop the capers and olives.
5. Place one aubergine slice on each pastry square and top with a slice of tomato. Scatter over the feta cheese, capers and olives. Mix together the oil, brown sugar, balsamic vinegar and herbs and drizzle a little over each tart.
6. Bake towards the top of the preheated oven for 15-18 minutes until golden brown.

Cooks Tips

- In place of the balsamic vinegar use 1½ tablespoons wine or cider vinegar and an extra ½ tablespoon brown sugar. - Look for low-fat flaky pastry to reduce the calorie intake; it has a good flavour, though it may not rise as well. - For a golden pastry edge, brush the pastry with egg glaze prepared from 1 beaten egg yolk and 2 tablespoons water.