Conjure up images of a Greek taverna with this recipe, which looks fantastic.As the pastry is pre-cooked, it can be prepared in advance and just topped when ready to serve, making it ideal for summer.

Ingredients

• 400 gram block flaky puff pastry, defrosted
• 1 egg white, lightly beaten
• ¼ cup Greek-style yoghurt
• 1 aubergine
• 2-4 tblsp olive oil
• 5 plum tomatoes, sliced
• 12-16 Kalamata olives
• 50-100 grams feta cheese, crumbled
• 50 grams pecorino cheese, thinly shave or grated
• 2-3 tblsp roughly chopped Italian parsley or oregano
• extra olive oil for drizzling

Method

1. Roll out the puff pastry on a lightly floured board to 3mm thickness. Cut out a large 30-33cm round. Place on a baking paper-lined oven tray and leave, covered, to rest for 30 minutes.
2. Brush the pastry with half the egg white, prick the pastry well with a fork
3. Bake at 220°C for 10 minutes until well risen and brown. Turn over and cook a further 3-5 minutes. Remove from the oven and turn back over again. Allow to cool well.
4. Spread the pastry evenly with the yoghurt. Arrange the aubergine slices on top in an overlapping pattern leaving a 2cm rim around the edge. Place the tomato slices on top of the aubergine and then scatter over the olives, feta and pecorino cheese and oregano or parsley. Drizzle with olive oil before serving.