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Tomato and shallot tarte tatin (Vegetarian)
Serves 6-8 as part of a buffet selection

16 large, ripe, plum or vine tomatoes
6 tbsp extra virgin olive oil
3 tbsp balsamic vinegar
2 cloves garlic, finely chopped
salt and pepper
12 shallots
1 tbsp dark brown sugar
300g/10oz puff pastry
100g/3 1/2 oz Parmesan, grated

Preheat the oven to 190C/375F/gas mark 5. With a small knife cut the core end out of the tomatoes and put them in a bowl. Pour over boiling water to cover and leave for 20-30 seconds. Drain and run under cold water. Peel the tomatoes and cut in half round the 'equator'.

Lightly oil a roasting tin and place the tomatoes, cut-side up, inside. Spoon over 4 tbsp olive oil, the balsamic vinegar, garlic and salt and pepper. Bake for 45-50 minutes.

Meanwhile pour boiling water over the shallots in a heatproof bowl and leave for 30 seconds. Peel off the skin, keeping the root end intact, and drizzle with the rest of the olive oil. Twenty minutes before the tomatoes are done, add the shallots to the roasting tin and bake for the final 20 minutes.

Line a 23cm/9in round baking dish or cake tin with greaseproof paper, brush with a little oil and sprinkle over the brown sugar. Roll out the puff pastry and cut out a circle slightly larger than the dish or tin. Place on a baking sheet and prick it all over with a fork. Place in the fridge until ready to bake.

Arrange the tomatoes in the dish or tin, cut-side down over the sugar, and tuck the shallots in between so that everything is tightly packed. Sprinkle over the grated Parmesan. Lay the pastry over the tomatoes and shallots, tucking the edges well in around the side of the dish or tin.

Increase the oven to 200C/400F/gas mark 6 and bake the tart for 30-40 minutes until the pastry is risen and golden. Allow to cool for 5 minutes before running a knife around the edge and inverting onto a serving plate. Peel off the greaseproof paper, cut into wedges and serve warm.

Red pepper tart (Vegetarian)
Serves 6-8 as part of a buffet selection

375g/13oz ready-rolled shortcrust pastry
2 x 375g jars Peppadew sweet, spicy peppers, drained
1 x 568ml/ tub single cream
2 whole eggs
2 egg yolks
salt and black pepper
freshly grated nutmeg

Preheat the oven to 190C/375F/gas mark 5. Use the pastry to line a 23cm/9in flan dish or tart tin with at least 2.5cm/1in tall sides. Line with greaseproof paper and baking beans and bake blind for 12-15 minutes or until the pastry is set and sandy-coloured. Remove the paper and beans and return to the oven for another 3-4 minutes.

Place the peppers, cream, eggs and egg yolks in a food processor, season with salt, pepper and nutmeg and whiz until blended.

Reduce the oven to 180C/350F/gas mark 4. Place the baked pastry shell on a baking sheet and place on the oven shelf. Carefully pour in the red pepper filling and bake for 35-45 minutes or until set. Cut into wedges and serve warm or cold.

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