This tantalising tart made with Mary Berry’s Honey & Balsamic dressing will look absolutely amazing on your Jubilee table…

Preparation time: 10min
Cooking time: 50min
Total time: 1hr
Serves: 6

1. Preheat the oven to 180˚C, Gas Mark 4.
2. Chop the red peppers and red onions into medium size chunks (approx. 3cm x 3cm). Place on a baking tray, each on its own side. Drizzle both with olive oil and the onion side with some honey, too. Cook for 20-25min until softened.
3. Meanwhile, prepare the pastry. Line a flat baking sheet with baking parchment and unroll the puff pastry sheet onto it. Prick all over the inside of the rectangle with a fork.
4. Then arrange the filling as you like (you can create the union jack like we did). Add the grilled peppers, onions and goat’s cheese and brush the sides of the pastry with beaten egg.
5. Bake for 15-25min, until the pastry is golden and crisp.
6. Toss the salad in Mary Berry’s Honey & Balsamic Vinaigrette and serve. This tart is also great at room temperature.
7. Enjoy!