• 1 sheet of ready made puff pastry
  • 1 jar of onion confit
  • 200g feta cheese
  • 175g pitted black olives, chopped
  • 1 small bunch of basil, roughly chopped
  • olive oil to drizzle
  1. Pre-heat your oven to 200C/180F/Gas 6. Lay your puff pastry on some baking paper on a baking tray. Spread the onion confit all over the pastry leaving a 1/2cm edge all the way round.
  2. Sprinkle over the feta cheese and the olives. Drizzle with olive oil. Bake for 20 minutes. When cooked, scatter over the basil leaves and serve with a crisp salad.

Adapted from BBC Good Food – 52 Summer Vegetable Dishes