Caponata-style tart

Preheat the oven to 200ºC, gas mark 6. Tip the vegetables onto a baking tray with the celery and roast for 15 minutes. Put the raisins into a small bowl and cover with just-boiled water. Toast the pine nuts in a small pan until golden, then set aside.

Unroll the pastry sheet and lay out on its paper on a large baking tray. Score a 2cm border around the edge of the pastry, taking care not to cut all the way through, then prick the centre all over with a fork. Brush the edges with the oil.

Bake the pastry on the shelf above the vegetables for 15-20 minutes, until the tart base is golden and cooked through. Leave to cool for 5 minutes, then gently press the middle section down.

Drain the raisins and add to the tray with the vegetables, pine nuts and vinegar. Season if needed and stir to combine. Carefully transfer the pastry to a large serving board, then thinly spread with the tapenade. Top with the veg mixture and serve. Lovely with a dressed green salad, if liked.